Broken rice with grilled pork ribs

Ingredients

• 1.5 kgpork chops and spare ribs
• 20 grice vinegar
• 20 gbicarbonate of soda
• 900 ml–1 litrewater
• 100 gcooking oil
• 500 mlwater
• 100 gshallots
• 200 ggarlic
• 50 gspring onion whites
• 40 glemongrass
• 50 gred pointed chillies
• 5 gfive-spice powder
• 10 gground black pepper
• 40 gfish sauce
• 150 goyster sauce
• 50 gseasoning powder
• 180 gyellow sugar
• 30 gmonosodium glutamate
• 200 gchilli sauce
• 100 gcaramel sauce
• 70 gannatto oil

Instructions

1. 1

   Prepare the ribs

   Rinse the pork chops and ribs in lightly salted water. Choose chops 0.7–1.5 cm thick. Pound the meat, avoiding the bones, to tenderise it. If the ribs have a membrane on the back, peel it away or score it so they are less likely to curl. Dissolve the rice vinegar and bicarbonate of soda in 900 ml–1 litre of water and soak the ribs for about 30 minutes. Rinse repeatedly until the water runs clear, then drain or pat the pork dry.

2. 2

   Make the marinade

   Finely chop the shallots, garlic, spring onion whites, lemongrass and chillies. Heat the cooking oil over a medium heat and fry the shallots, garlic and lemongrass until fragrant and turning golden. Add the spring onion whites and chillies and fry briefly. Pour in 500 ml water, then add the seasoning powder, monosodium glutamate, fish sauce, oyster sauce, yellow sugar, chilli sauce, pepper, five-spice powder, caramel sauce and annatto oil. Stir to dissolve, then simmer gently for 3–4 minutes until slightly thickened. Cool completely before using.

3. 3

   Marinate the pork

   Make sure the pork is well drained or patted dry. Brush the sauce over each chop; for the ribs, mix the sauce through by hand. Allow about 300–350 g sauce per 1 kg of meat, or about 450–500 ml for this 1.5 kg batch. Marinate for at least 2–3 hours, ideally overnight in the fridge.

4. 4

   Air-fry the ribs

   Before cooking, leave the pork at room temperature for 15–20 minutes, then gently turn it through the marinade again. Preheat the air fryer and cook at 155°C for 15 minutes on each side. After 30 minutes, brush on more marinade, raise the temperature to 170°C and cook for a further 5–6 minutes, until the surface is browned. Adjust the cooking time to suit the thickness of the ribs and the air fryer.

What is broken rice with grilled pork?

Cơm tấm, or broken rice, is a Vietnamese rice dish traditionally associated with southern Vietnam. It is commonly served with grilled pork and accompaniments, making a satisfying meal built around smoky, savoury meat and rice.

This version focuses on pork chops and ribs coated in a fragrant, sweet-savoury marinade. Aromatics, fish sauce, oyster sauce and five-spice give the pork layers of flavour, while the air fryer browns the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 25g protein, 35g carbs, 34g fat.

The pork provides most of the protein, while the sugar and sauces contribute carbohydrates; the cooking oil and annatto oil add most of the fat. Serve a rib portion with broken rice and plenty of fresh or steamed vegetables for a more balanced plate.

Choose and prepare the pork

Chop thickness: Pieces around 0.7–1.5 cm thick are suggested, so they can take on the marinade and cook through without needing an excessively long time.

Tenderising: Pound the meat without striking the bones. If the ribs have a membrane on the back, remove it or score it to help limit curling as they cook.

Rinsing: The recipe soaks the pork in a diluted vinegar and bicarbonate mixture, then calls for repeated rinsing. Drain the meat thoroughly afterwards so the marinade can cling rather than slide off.

Build the fragrant marinade

Aromatics: Fry the shallots, garlic and lemongrass first, then add the spring onion whites and chillies. This order lets the firmer aromatics soften before the more delicate ingredients go in.

Sauce base: Water loosens the mixture, while fish sauce, oyster sauce and chilli sauce supply savoury depth. Sugar and caramel sauce add sweetness and colour; pepper and five-spice round out the fragrance.

Cooling: Simmer the mixture for 3–4 minutes until it thickens slightly, then let it cool completely before coating the pork.

Give the pork time to marinate

Coating: Brush the sauce over the chops and work it into the ribs by hand. The recipe allows about 300–350 g sauce per kilogram of meat, or 450–500 ml for this batch.

Timing: Two to three hours is the minimum marinating time, but overnight in the fridge gives the flavours longer to settle into the meat. Keep the pork chilled while it marinates.

Watch the browning

First cook: Air-fry at 155°C for 15 minutes per side. Thickness and appliance power affect the timing, so check the pork rather than relying on the clock alone.

Final glaze: Brush on more marinade after the first 30 minutes, then raise the heat to 170°C for 5–6 minutes. The surface should become browned; avoid letting the sugary coating darken too quickly.

Serve with broken rice

Serve the ribs with broken rice for the classic pairing. Their sweet, savoury glaze also works well with crisp or lightly dressed vegetables to bring freshness to the plate.

Because the marinade is rich, a modest spoonful of any extra sauce is usually enough at the table. Keep any sauce that has touched raw pork separate from sauce intended for serving.

Recipe notes & tips

• Pat the pork dry after rinsing so the marinade coats it evenly.
• Chop the aromatics finely to help them distribute through the sauce.
• Let the marinade cool completely before adding the pork.
• Turn the pork gently so each piece gets coated without tearing the meat.
• Leave space around the ribs in the air fryer so hot air can circulate.
• Adjust the cooking time for the thickness of the meat and your air fryer.

Variations

• Milder marinade: Leave out the chillies or use less chilli sauce.
• More lemongrass: Add extra finely chopped lemongrass for a brighter aromatic note.
• Grill instead: Cook the marinated ribs on a barbecue, turning them as needed to brown evenly.
• Chop-only batch: Use pork chops throughout and follow the same marinating method.
• Serve with pickles: Add pickled vegetables alongside the rice and pork for a sharp contrast.

Common mistakes to avoid

• Skipping the rinse: Wash the pork repeatedly after soaking until the water runs clear.
• Marinating wet meat: Drain and pat the ribs dry first so the sauce can cling.
• Using hot marinade: Cool the sauce fully before coating the pork.
• Cooking straight from the fridge: Let the ribs stand at room temperature for 15–20 minutes before cooking.
• Over-browning the glaze: Check closely during the final 5–6 minutes at 170°C.
• Crowding the air fryer: Cook in batches if the ribs are packed tightly together.

How to store

Refrigerate cooked ribs in a covered container and use within 3–4 days. Reheat until piping hot in an air fryer or oven; keep raw-pork marinade separate from cooked food, and discard any marinade that has touched raw pork unless it is thoroughly cooked.

Frequently asked questions