Com Tam Suon Bi Cha

Ingredients

• 1.5 lb pork shoulder, boneless
• 2 pieces (1 inch thick) pork chops, bone-in
• 2 cups cooked broken rice (com tam)
• 3 tbsp fish sauce
• 2 medium, thinly sliced shallots
• 4 cloves, minced garlic
• ½ piece, sliced thin cucumber
• 2 tbsp white vinegar
• 1 tbsp sugar
• 1 to taste salt and pepper

Instructions

1. 1

   Cut pork shoulder into 2-inch chunks. Season pork chops generously with salt and pepper on both sides.

2. 2

   Mix vinegar, sugar, and 1 tbsp water in a small bowl. Add cucumber slices; let sit while cooking.

3. 3

   Heat oil in a skillet over medium-high. Cook shallots until golden and fragrant, ~2 minutes; set aside.

4. 4

   In the same skillet, sear pork chops 4 minutes per side without moving. Meat should be cooked through.

5. 5

   Transfer chops to a plate. Add pork shoulder chunks to the skillet in batches; brown 3 minutes per side.

6. 6

   Return all browned pork to skillet. Add garlic, 2 tbsp fish sauce, and 0.5 cup water. Simmer covered 20 minutes.

7. 7

   Uncover and simmer 5 minutes more until liquid reduces and pork is very tender. Shred with two forks.

8. 8

   Finely mince 0.5 cup of the cooked shredded pork. Mix with 1 tbsp fish sauce, minced garlic, and pepper.

9. 9

   Form into 4 small oval patties. Pan-fry in a skillet over medium-high 2 minutes per side until edges crisp.

10. 10

    Divide warm broken rice between two bowls. Top with pork chop, shredded pork, and two cha patties.

11. 11

    Drain pickled cucumber and scatter over. Top with crispy shallots. Drizzle remaining fish sauce over top.

12. 12

    Serve immediately with lime wedges and extra fish sauce on the side.

Tools you’ll need

• 12-inch skillet or cast-iron pan
• small mixing bowl
• cutting board and knife
• two forks (for shredding)
• wooden spoon

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