Main Course

Khao Nieo Moo Yang (Thai Grilled Pork with Sticky Rice)

Name: Khao Nieo Moo Yang (Thai Grilled Pork with Sticky Rice)
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 4 portioner
Cuisine: thai
Ingredients: 600 g pork shoulder sliced into 1/2-inch thick pieces; 2 kop sticky rice uncooked; 2 spsk. soy sauce; 1 spsk. oyster sauce; 1 spsk. fish sauce; 1 spsk. honey; 3 fed garlic minced; 0,5 tsk. white pepper ground; 1 tsk. sesame oil; 1 stk. coriander root finely chopped (valgfrit); 2 spsk. cilantro fresh, chopped, for garnish (valgfrit)

This classic Thai dish features tender, marinated pork, grilled to perfection and served alongside sweet and chewy sticky rice. The savory pork pairs wonderfully with the subtle sweetness of the rice, creating a satisfying meal. It's a popular street food that makes a delicious main course.

En original opskrift af Forkin

Tid i alt: 1 t. 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 833 kcal

Allergenoplysninger: kan indeholde fisk, gluten, bløddyr, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

pork_marinade

600 gpork shoulder, sliced into 1/2-inch thick pieces
2 spsk.soy sauce
1 spsk.oyster sauce
1 spsk.fish sauce
1 spsk.honey
3 fedgarlic, minced
0,5 tsk.white pepper, ground
1 tsk.sesame oil
1 stk.coriander root, finely chopped(valgfrit)

sticky_rice

2 kopsticky rice, uncooked

garnish

2 spsk.cilantro, fresh, chopped, for garnish(valgfrit)

Udstyr

grill · tongs · pot · large bowl · cutting board · knife · steamer basket

Fremgangsmåde

Trin for trin

1
Rinse the sticky rice thoroughly under cold water until the water runs clear, then soak it in a bowl with enough water to cover by an inch for at least 1 hour, or preferably overnight.
Kokkens note: Soaking helps the rice cook evenly and become perfectly sticky.
2
In a large bowl, combine the soy sauce, oyster sauce, fish sauce, honey, minced garlic, ground white pepper, sesame oil, and optional chopped coriander root.
Ca. 2 min.
3
Add the sliced pork shoulder to the marinade, ensuring all pieces are well coated.
Ca. 1 min.
4
Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
Ca. 1 t.
Kokkens note: For deeper flavor, marinate for longer.
5
Drain the soaked sticky rice and transfer it to a steamer basket lined with cheesecloth or a banana leaf.
Ca. 2 min.
6
Steam the sticky rice over boiling water for 20-25 minutes, or until tender and translucent.
Ca. 25 min.
Kokkens note: Ensure the water in the pot doesn't touch the rice and is replenished if needed.
7
While the rice is steaming, preheat your grill to medium-high heat.
Ca. 5 min.
8
Remove the marinated pork from the refrigerator and discard any excess marinade.
Ca. 1 min.
9
Grill the pork slices for 3-4 minutes per side, or until cooked through and slightly charred.
Ca. 8 min.
Kokkens note: Adjust grilling time based on the thickness of your pork slices.
10
Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.
Ca. 5 min.
Kokkens note: Resting allows the juices to redistribute, keeping the pork tender.
11
Serve the sliced grilled pork immediately with the warm sticky rice.
Ca. 1 min.
12
Garnish with fresh chopped cilantro, if desired.

Pr. portion

Næringsindhold

46%Score

Kalorier: 832,9kcal
Protein: 35,8g
Kulhydrat: 103,9g
Fedt: 29g
Kostfibre: 0,4g
Sukker: 4,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover grilled pork and sticky rice separately in airtight containers in the refrigerator.

Genopvarmning

Reheat pork in a pan or microwave until warmed through. Sticky rice can be reheated by steaming or microwaving with a sprinkle of water.