Com Tam

Ingredients

• 400 gbroken rice
• 4pork chops
• eggfried
• to finishscallion oil
• nuoc cham — to serve
• pickles — to serve
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 4 pork chops generously with fine sea salt and black pepper on both sides. Make sure the seasoning is evenly distributed to enhance the flavor of the meat. Allow the chops to rest at room temperature for about 10 minutes to absorb the seasoning.
2. In a large skillet, heat a generous amount of oil over medium-high heat until it shimmers. Carefully place the pork chops in the pan, ensuring they are not overcrowded. Sear each side until a deep, golden-brown crust forms, which should take about 3-4 minutes per side. The caramelization will add depth to the flavor.
3. Once browned, reduce the heat to medium-low and cover the skillet with a lid. Allow the pork chops to cook through gently, turning occasionally, until they are tender and cooked to your liking. The meat should feel firm yet springy to the touch, indicating it is done.
4. While the pork is cooking, prepare the broken rice according to package instructions. Typically, this involves rinsing the rice under cold water until the water runs clear, then cooking it in a rice cooker or on the stovetop until tender and fluffy.
5. As the pork finishes cooking, prepare the scallion oil by finely chopping a bunch of scallions. Heat a small amount of oil in a separate pan over medium heat, then add the scallions. Stir until they are bright green and fragrant, but not browned, which should take about 1-2 minutes.
6. Once everything is ready, assemble the Com Tam. Serve the pork chops over a bed of the cooked broken rice. Drizzle with scallion oil and accompany with egg fried to your preference, nuoc cham for dipping, and pickles on the side. Adjust the seasoning with additional salt if needed before serving.