Asian cuisine is known for its bold and diverse flavors, and the combination of a marinated pork chop, a perfectly fried egg, and fragrant white rice creates a delicious and satisfying meal. This dish brings together the umami-rich flavors of the marinated pork chop with the creamy richness of the fried egg, all served over a bed of fluffy white rice. Let’s explore the key elements of this mouthwatering fusion.
Marinated Pork Chop: The star of the dish is a pork chop that has been marinated in a flavorful mixture featuring fish sauce. Fish sauce is a staple ingredient in many Asian cuisines, known for its savory and umami notes. The pork chop is typically marinated with a combination of fish sauce, soy sauce, garlic, ginger, and other spices. This marinade infuses the meat with depth and enhances its natural flavors, resulting in a tender and flavorful pork chop. In this recipe, we will use fish sauce, garlic, sugar, oyster sauce, black pepper, onions and cilantro and crushed Thai Chili peppers for extra heat and flavor.
Fried Egg: Adding a perfectly fried egg on top of the marinated pork chop takes the dish to another level of deliciousness. The egg is typically fried sunny-side-up or over-easy, with the yolk still slightly runny. The rich and creamy yolk acts as a luxurious sauce that coats the rice and pork chop, adding richness and depth to each bite. Make sure to fry it in high heat so the egg whites are nice and crispy while the yolks are still runny!
Fragrant White Rice: To complement the savory pork chop and fried egg, the dish is traditionally served over a bed of fragrant white rice. The simplicity of steamed jasmine or long-grain white rice allows the other flavors to shine. The fluffy rice provides a neutral base for the bold flavors of the marinated pork chop and the creamy egg yolk.
Garnishes and Accompaniments: To enhance the overall dining experience, various garnishes and accompaniments can be added to the dish. Thinly sliced cucumbers or fresh herbs like cilantro or Thai basil can provide a refreshing and aromatic touch. A drizzle of soy sauce or a squeeze of lime juice can further elevate the flavors. Additionally, a side of pickled vegetables or a small bowl of clear soup can complement the dish and add additional textures and flavors. In this recipe, we will garnish with cucumbers, tomato and picked daikon and carrots.
Regional Variations: While the combination of marinated pork chop, fried egg, and white rice is common in many Asian cuisines, there may be regional variations and interpretations. For example, in Vietnamese cuisine, this dish may be served with a side of pickled daikon and carrots, along with a dipping sauce like Nuoc Cham. In Korean cuisine, it could be accompanied by kimchi or banchan (assorted side dishes).
Conclusion: The Asian Pork Chop Marinated in Fish Sauce and Fried Egg over White Rice brings together the bold and savory flavors of marinated pork chop, the creamy richness of a fried egg, and the simplicity of fragrant white rice. This fusion dish showcases the diverse and delicious elements of Asian cuisine. Whether you’re seeking a comforting and satisfying meal or exploring the flavors of Asian culinary traditions, this dish is sure to tantalize your taste buds and leave you craving for more.
Asian Pork Recipe with Fried Eggs Over Rice Ingredients
- 4 pork chops
- 4 large eggs
- 2 gloves garlic
- 2 tbs fish sauce
- 2 tbs oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon black peppers
- 1/2 teaspoon crushed Thai Chili Pepper (optional and may substitute with other peppers including chili powder, cayenne or paprika)
- 1 tbs minced cilantro (save 1/2 teaspoon for sauce)
- 1 tbs minced green onion (save 1/2 teaspoon for sauce)
- 3 fresh chili peppers (or 1/2 teaspoon crushed chili pepper)
Prep Instructions
- In a small mixing bowl, combine garlic, fish sauce, oyster sauce, sugar, black pepper, crushed pepper, mined garlic and green onions. quickly stir the mixture.
- Place the pork chops in a zip lock bag and add the seasoning mixture and give it a little massage to make sure it’s well incorporated and remove air from bag.
- Place the bag in fridge for a couple hours minimum for enhanced flavor.
Sauce:
Thinly slice 3 fresh chili peppers (frozen works too or use ~ 1/2 teaspoon dried crushed chili peppers) and place in a small bowl. Add 1 tbs fish sauce, 1/2 teaspoon sugar, 1 tbs freshly squeezed lime juice, 1/2 teaspoon minced green onion and 1/2 teaspoon cilantro. Taste test and add more peppers if you want more heat!
Cooking Instruction
- on a hot griddle, adding 2 tbsp cooking oil followed by pork chops.
- Cook pork chop on griddle for about 5 minutes each side (or until internal temp reaches 140°) and remove from heat and let it rest while you cook the eggs.
- Turn up the heat and let the griddle reach 400°
- Add another 1 tablespoon oil to the griddle and quickly crack the eggs on the hot griddle (the high heat will give you a nice crispy egg white while keeping the yolk runny)
- Once the egg white gets crispy, turn it over for 10 seconds (optional) and immediately remove from heat.
Plate Prepping Instructions
- Arrange your plate with sliced cucumbers, tomatoes and pickled daikon and carrots
- in a small bowl, lightly pack on white rice and turn the bowl upside down onto your plate. Remove the bowl
- Placed one pork chop on top or beside the rice, add egg over the pork chops.
- Drizzle the egg and rice with dipping sauce
- Optional – Dip vegetables in dipping sauce or drizzle sauce on top
