I love Vietnamese food. I eat it almost every weekend, especially pho (c’mon I live in freezing cold MN). BUT…My favorite Vietnamese dish has to be Com Tom (broken rice) with grilled pork chop topped off with a crispy egg. Though I love the dish I have never attempt to make it at home. Turned out to be easier than I thought. The pork chop is marinated for 1-2 days in a special sauce made of lemongrass, stinky fish sauce, and other Asian flavors. Since I’m the one cooking it, I’m careful to keep my eyes on the pork so it don’t dry out and I make the perfect egg to go on top. Cause if you overcook your pork or egg…might as well throw the whole thing away! Ammmmirittee…
1 stalk lemongrass, minced
1 jalapeno, sliced
1 tablespoon ginger, minced
Half of a small onion, diced
1/2 Tablespoon minced garlic
1/2 Tablespoon scallion, minced
1/2 Tablespoon cilantro, minced
3 Tablespoon sugar
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1 Tablespoon olive oil
2 Tablespoon fish sauce (add less if you can’t stand it, it can be overpowering)
1.5 Tablespoon rice wine
1. Mix everything together in a small bowl.
2. Clean your pork (I give my pork a nice wash under some running water, just something about pork. Maybe that image of pigs rolling around in mud. HA)
3. Throw your pork in a ziplock bag. Pour your marinade over it. Close the bag (very important step!)
4. Give your bag a good shake….hopefully you didn’t miss the important step from up above.
5. Let marinate for 1-2 days.
6. Pull your pork out of the fridge 30 mins before cooking. Let it come to room temp before cooking or you’ll be very sorry. Just trust me. Cold meat and a hot pan…that’s a no no.
7. Pre-heat your oven to 375 degree.
8. Heat some oil in your pan (I used a cast iron cause they are awesome!) over high heat. Also, I wipe down my pork cause I don’t want bits of lemongrass and other green to burn while cooking. Don’t worry, you’re not losing any flavor.
9. When your pan is hot. Throw your pork in (in batches if your cast iron isn’t big enough). Don’t overcrowd or else they will just steamed. We don’t want steamed pork…unless that’s your thing.
10. Cook the pork 4 mins on each side. We just want a nice seared on them.
11. Throw them in the oven to cook for another 10mins or when your thermometer reads 160. Let it rest for 10 mins before cutting into it.
12. Coat a small frying pan with some cooking spray over high heat. Crack your egg. Let it firm up a bit and then put a lid on it to finish it. This whole process should only take 2-3 mins.
Serve with rice and pickled veggies. YUM.
*Cooking time can vary according to thickness of pork chop and equipments used.