Cơm Sườn Nướng Recipe

Prepare and tenderize

Trim any excessive fat from the pork chops and pat them dry with paper towels. If using baking soda for extra tenderness, sprinkle 1 tsp evenly over the chops, rub lightly, then let rest 10 minutes. Rinse briefly and pat dry. This step is optional.

Make the marinade

In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, oyster sauce, sugar, sesame oil, vegetable oil, ground black pepper and honey (if using). Stir until sugar dissolves and mixture is uniform.

Marinate

Place the pork chops in a shallow dish or zip-top bag. Pour the marinade over the chops, ensuring each piece is well coated. Massage the marinade into the meat. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best flavor. Bring chops to near room temperature about 20–30 minutes before grilling.

Preheat grill

Preheat a grill (charcoal or gas) to medium-high heat (about 400°F / 200°C). Oil the grate lightly to prevent sticking. Alternatively, preheat a cast-iron skillet or grill pan over medium-high heat and brush with oil.

Grill the chops

Remove excess marinade and shake off. Place pork chops on the hot grill or pan. Cook 4–6 minutes per side depending on thickness, until nicely charred and internal temperature reaches 145°F (63°C). If the outside is browning too quickly before the center cooks, move to indirect heat or reduce heat and continue cooking until done.

Glaze and rest

In the last 1–2 minutes of cooking, brush chops with any reserved marinade or a thin layer of honey for a glossy finish and additional caramelization. Remove chops from heat and let rest for 5 minutes to allow juices to redistribute.

Rinse jasmine rice under cold water until the water runs clear. Drain.

Combine rinsed rice and 2 1/2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork.

Prepare quick pickles (if not using pre-made): Julienne or thinly slice 1 cup combined carrot and daikon. Dissolve 1/4 cup sugar and 1/2 tsp salt in 1/2 cup rice vinegar (or use 1/3 cup vinegar + 1/6 cup water). Add vegetable strips and let sit at least 30 minutes.

Slice cucumber, chop cilantro, and thinly slice scallions. Keep garnishes ready.

To serve, mound hot jasmine rice in bowls or plates, place a grilled pork chop alongside or on top of the rice. Top rice with sliced scallions, sprinkled fried shallots and cilantro. Add a portion of pickled carrots & daikon and cucumber slices. Serve lime wedges on the side.

In a small bowl, dissolve 2 tsp sugar in 3 tbs water. Add fish sauce and lime juice and stir to combine. Taste and adjust: if too salty, add a little more water or lime; if too sour, add more sugar. Stir in minced garlic and sliced chili. Serve alongside the plated pork chops and rice for dipping or drizzling.