Com Tam with Caramelized Pork

Step 1

Pat the pork cubes dry with paper towels by pressing them firmly against each cube — this helps them brown better instead of steaming.

Step 2

In a small bowl, stir together 2 tablespoons fish sauce, 2 tablespoons brown sugar, and the minced garlic until the sugar dissolves, about 30 seconds.

Step 3

Cook the broken rice according to package directions in a pot with a lid — usually 15–18 minutes covered over medium heat.

Step 4

Heat a 12-inch skillet over medium-high heat for 90 seconds, then add 1 tablespoon of oil and swirl to coat the bottom.

Step 5

Place the pork cubes in a single layer in the hot skillet and leave them untouched for 3 minutes — do not stir, so the bottom can brown.

Step 6

Stir the pork with a wooden spoon to turn the pieces over, then cook for another 2 minutes until all sides are deep golden brown.

Step 7

Pour the fish sauce mixture over the pork and stir constantly for 2–3 minutes until the liquid bubbles, caramelizes, and coats the meat in a glossy brown glaze.

Step 8

Slide the caramelized pork onto a small plate and set aside.

Step 9

Return the skillet to medium-high heat, add 1 teaspoon of oil, then crack both eggs into the pan and fry until the whites are opaque and the yolks still jiggle when you shake the pan gently, about 3 minutes.

Step 10

Fluff the cooked rice with a fork, then divide it evenly between two bowls, pushing it to form a nest shape in the center of each.

Step 11

Place one fried egg on top of the rice nest in each bowl.

Step 12

Divide the caramelized pork evenly and pile it on one side of each bowl, next to the egg.

Step 13

Scatter half the cilantro over each bowl.

Step 14

Squeeze the lime half over both bowls to add brightness, dividing the juice evenly.