Pork with a side of Pork: Asian Seared Pork and Asian Meatloaf and Rice (Com Thit Nuong Cha)

Our freezer has been just packed with food lately and we needed to clear it out before we buy more food.  We had a good variety of meat in the freezer that we bought.  The dinner for that night was determined to be pork with a side of pork since we had some pork chops and ground pork in the freezer.  I had slight idea in my head during the day what I was going cook that night because for some reason Com Thit Nuong Cha sounded really good.  You can never go wrong with this entree when you visit a Vietnamese restaurants.

When I got home, I quickly marinaded the pork chops with some Asian sauces and set that aside so it could take on as much flavor as it can in a short period of time.

Then I started preparing the meatloaf quickly since this was going to take some time to cook.  I grated some carrots, chopped up some onion, garlic and ginger, rehydrated some black fungus and bean thread noodles and tossed in an egg to hold it all together.  Typically on a meatloaf, you would toss it in the oven and bake it.  For this meatloaf it is steamed.  After about twenty minutes, I whipped up some eggs and poured it on top and finished it off for another ten minutes.  

As the meatloaf was finishing up, I pan fried the pork chops real quick.  

When you order this dish at a Vietnamese restaurant, it is served with some lettuce, tomatoes, and cucumber.  And the best sauce of it all fish sauce!  So I decided to have some fun with the presentation.  

Ladies and Gentlemen, here we go...the end result of my cravings for the day...Pork with a side of Pork!