Natural pork cutlet

Ingredients:

• 4 pieces of pork loin on the bone, 1.3 cm thick (170 - 200 g each)
• 1 cup jasmine rice
• 3/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tbsp fish sauce
• 1/4 cup sugar
• 0.5 tsp red pepper flakes
• 3 cloves garlic, finely chopped
• 1 lemon, cut in half
• 2 bunches green onions, trimmed
• 1 tbsp vegetable oil + extra for greasing the grill

Preparation:

1. In a medium bowl, combine the apple cider vinegar, soy sauce, fish sauce, sugar, red pepper flakes, and garlic and stir until the sugar dissolves. Pour 1/4 cup of the sauce into a small bowl and set aside for serving.
2. Place the remaining sauce and pork in a 4-liter zip-lock bag. Squeeze the lemon and add the squeezed lemon halves; seal the bag. Let marinate for 20 minutes at room temperature, massaging the meat every 5 minutes. In a bowl, combine the vegetable oil and green onions, season with salt and pepper.
3. Meanwhile, cook the rice according to package directions.
4. Heat a grill pan to medium heat.
   
   Remove the pork from the marinade, pat dry, and season with salt and pepper. Oil a grill or skillet, add the pork, and cook until cooked through, about 3-4 minutes per side. Transfer the pork to a plate and let rest.
5. Grill the onions, turning constantly, for about 1-2 minutes, until they are charred and crispy. Divide the rice, onions, and meat among plates. Serve with the remaining sauce.