INGREDIENTS………………………………..
| • Pork chop | 500 g |
|---|---|
| • Egg | 3 |
| • Broken rice | 400 g |
| • Shallots | 2 |
| • Garlic | 3 cloves |
| • Honey | 2 tbsp |
| • Sugar | 1 tbsp |
| • Fish sauce | 1 tbsp |
| • Oyster sauce | 1 tbsp |
| • Sesame oil | 1 tbsp |
| • Egg | 4 |
| • Salt, sugar, pepper, seasoning | enough |
| • Cooking oil | 2 tbsp |
PICKLES………………………………
| • Carrot | 1 |
|---|---|
| • Daikon radish | 1 |
| • Sugar | 1 tbsp |
| • Rice vinegar | 1 tbsp |
| • Salt | 1 tbsp |
DIPPING SAUCE………………………………
| • Fish sauce | 2 tbsp |
|---|---|
| • Sugar | 1/2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Lime juice | 1 tbsp |
| Mix lime juice, fsh sauce, minced garlic, minced chili and sugar together. |
 |
Slice the pork chop into
1cm-thick pieces and pound
with a meat mallet.
Marinate for 3h with minced
shallots, minced garlic, honey,
salt, sugar, fsh sauce, oyster
sauce, sesame oil, seasoning,
pepper.
Grill the pork chop over
charcoal or in a 2500C oven
for 5’.
Shred carrot, and slice daikon
radish. Put them into the jar.
Combine the rice vinegar, sugar
with water. Pour into the jar.
Leave for 30’. These pickled
vegetables can be stored in the
refrigerator for months.
Fry a sunny side up egg.
Cook broken rice.
On a serving dish, place rice,
add grilled pork chop, egg.
Top with scallion oil. Serve with
dipping sauce and pickles.
