360g long-grain white rice or jasmine rice, washed and drained
To garnish
½ cucumber, sliced
2 tomatoes, sliced (optional)
4 eggs, boiled and halved (optional)
Method
In a mixing bowl, combine all the ingredients for the pork and mix to coat the chops evenly. Leave to marinate while you prepare the rest of the meal.
To make the dipping sauce, combine all the ingredients with 125ml hot water in a small bowl and set aside.
To make the broken rice, put the rice in a bowl, cover with cold water and leave to soak for 15 minutes, then drain the water and use your hands to slightly brush the rice to break up the grains.
Add the broken rice to a pan with 455ml water and bring to the boil, then cover and cook over a low heat for 10 minutes. Turn the heat off and leave the rice to steam, covered, for a further 8 minutes.
Meanwhile, preheat the grill to high and line the grill pan with foil.
Grill the pork chops for about 10 minutes on each side until fully cooked. This may take longer, depending on the thickness of the chops.
Serve the rice with the chops and cucumber and the tomatoes and eggs, if using, with the dipping sauce on the side or drizzled over.
Recipes and photographs taken from There’s Rice at Home by Rene Subash, photography by Haarala Hamilton
