Broken rice with pork chop
40分 · 3人分
The steamed egg loaf goes on while the rice cooks, and the chop is grilled last. Buy the shredded pork skin ready-made.
材料
- 400 g Broken rice
- 3 pieces Pork chops
- 150 g Ground pork
- 3 pieces Eggs
- 20 g Dried wood ear mushroom
- 150 g Shredded pork skin with toasted rice powder
- 4 tbsp Fish sauce
- 3 tbsp Sugar
- 3 bulbs Shallot
- 50 g Scallion oil
- 1 piece Cucumber
作り方
- Rinse the broken rice gently and cook it with 1.2 parts water to 1 part rice so it stays dry.
- Pound the chops to tenderise them. Marinate with minced shallot, 2 tbsp fish sauce, 2 tbsp sugar and 1 tbsp oil for 20 minutes.
- Soak the wood ear in warm water for 10 minutes and shred it. Mix with the ground pork, 1 whole egg and 2 egg whites, plus pepper and a splash of fish sauce.
- Pour the mixture into a mould and steam for 20 minutes. Brush the 2 remaining yolks over the top and steam 3 minutes more until golden.
- Grill or pan-sear the chops about 5 minutes a side, until the edges catch and the meat is just cooked.
- Mix the pouring sauce: 2 tbsp fish sauce, 1 tbsp sugar, 2 tbsp water and a squeeze of lime.
- Plate the rice, add the chop, the shredded skin and a slab of the egg loaf. Spoon over scallion oil and serve with sliced cucumber and the sauce.