Adam loves Vietnamese broken rice (cơm tấm) dishes, but having all the elements from the pork skin to mung bean noodle omelette can be a little daunting. This version simplifies things for a simple dinner.
- 500 g pork belly, rind removed, cut into 1 cm wide strips
- 1 tbsp caster sugar
- 3 garlic cloves
- ½ small brown onion, finely diced
- 1 stalk lemongrass, trimmed and finely chopped
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- ¼ tsp ground black pepper
- 1 tbsp neutral oil (canola, sunflower, peanut etc.)
- 1 bird's-eye chilli, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 lemon, juiced
- 1 tbsp white vinegar
- 2 tsp caster sugar, or to taste
- 1-2 tbsp fish sauce, or to taste
- 6 cups cooked white rice
- 4 eggs fried
- 1 cucumber, sliced
- 1 tomato, sliced
- coriander sprigs, picked
- mint leaves, picked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
- Combine the pork belly with the listed ingredients in a zip lock bag or bowl and marinate for at least 1 hour, preferably overnight.
- Heat a barbecue grill over high heat and grill the pork belly for about 2 minutes on each side until just cooked through. You can brush with a little oil if needed, but the fat from the pork belly should render to oil the meat.
- For the nuoc cham, place the chilli and garlic in a mortar and pound to create a coarse paste. Add the lemon, vinegar, sugar and fish sauce and mix with the pestle to combine.
- Serve the grilled pork on rice with a fried egg, sliced cucumber and tomato, sprigs of herbs and nuoc cham to dress.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.