Cơm Tấm Sườn

Ingredients

• 2 pcs Lemongrass
• 4 pcs Garlic
• 5 tbsp Fish Sauce
• 2.6666666666666665 tbsp Sugar
• 1 tsp Black Pepper
• 2 pcs Scallion
• 2 pcs Lime
• 1 pcs Red Chili
• 0.5 pcs Cucumber
• 1 cups Broken Rice
• 2 pcs Pork Chops
• 2.3333333333333335 tbsp Neutral Oil
• 1.4375 cups Water
• 8 pcs Thai Basil
• 1 pcs Shallot

Method

1. Pat {pork_chops} dry so they char instead of steam, then rub with {lemongrass}, {garlic}, {shallot}, {fish_sauce}, {sugar}, and {black_pepper}. Let the pork stand until glossy and aromatic.
2. Rinse {broken_rice} until the water runs mostly clear, then cook in a saucepan with {water} over medium heat. Cover, lower to low, and steam until tender and fluffy.
3. Whisk {fish_sauce}, {lime}, {sugar}, {water}, {garlic}, and {red_chili} in a bowl until the {sugar} dissolves. Taste and adjust so the sauce lands salty, tart, sweet, and warm.
4. Heat {neutral_oil} in a small pan over medium-low heat, add {scallion} and a pinch of salt, and warm until vivid green and fragrant without browning.
5. Slice {cucumber} and cut extra wedges from {lime}. Pick {thai_basil} so the plate finishes fresh and cooling against the rich pork.
6. Heat a grill pan over medium-high heat and film with {neutral_oil}. Cook {pork_chops} without crowding until deeply caramelized and the center reaches a safe temperature, turning once for even char.
7. Rest {pork_chops} so the juices settle and the meat stays moist when sliced.
8. Fluff {broken_rice}, spoon onto plates, and drizzle with {neutral_oil} and {scallion} for the classic savory sheen.
9. Slice {pork_chops} and lay over the rice. Add {cucumber}, {thai_basil}, and {lime} on the side, then spoon over some {fish_sauce} mixture for brightness right before serving.