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1
Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves.
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2
Add the grated carrot and stir to combine.
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3
Season with salt and reserve.
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4
Combine the remaining sugar and 1/4 cup water in a small saucepan.
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5
Bring to a simmer over medium heat and simmer until the sugar dissolves, about 3 minutes.
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6
Turn off the heat and add the fish sauce, garlic, lime zest and juice and a pinch or 2 of red pepper flakes.
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7
Spoon out a 1/4 cup of the sauce to baste the pork chops and reserve the rest to serve with the rice bowls.
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8
Heat an outdoor grill or large cast-iron grill over medium-high heat.
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9
Whisk together the 1/4 cup sauce and the oil and brush liberally all over the pork chops.
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10
Place the pork chops on the grill and cook until the pork is warmed through and charred on both sides, about 5 minutes total.
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11
The pork chops might stick a bit to the grill but that is okay - just use a pair of tongs to gently pull away as needed.
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12
Transfer to a cutting board and allow to rest for 5 minutes.
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13
Cut each pork chop off the bone and thinly slice against the grain.
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14
To serve, divide the rice among 4 large bowls.
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15
Toss the carrots with the cilantro.
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16
Top each bowl with a few slices of the pork, divide the carrot salad among the bowls and top with the rest of the sauce.
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17
Stir to combine and serve.
