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

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1. 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.

   Kockens tips: Soaking helps the rice cook evenly and become perfectly sticky.

2. 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.

   Cirka 2 min

3. 3

   Add the sliced pork shoulder to the marinade, ensuring all pieces are well coated.

   Cirka 1 min

4. 4

   Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.

   Cirka 1 tim

   Kockens tips: For deeper flavor, marinate for longer.

5. 5

   Drain the soaked sticky rice and transfer it to a steamer basket lined with cheesecloth or a banana leaf.

   Cirka 2 min

6. 6

   Steam the sticky rice over boiling water for 20-25 minutes, or until tender and translucent.

   Cirka 25 min

   Kockens tips: Ensure the water in the pot doesn't touch the rice and is replenished if needed.

7. 7

   While the rice is steaming, preheat your grill to medium-high heat.

   Cirka 5 min

8. 8

   Remove the marinated pork from the refrigerator and discard any excess marinade.

   Cirka 1 min

9. 9

   Grill the pork slices for 3-4 minutes per side, or until cooked through and slightly charred.

   Cirka 8 min

   Kockens tips: Adjust grilling time based on the thickness of your pork slices.

10. 10

    Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.

    Cirka 5 min

    Kockens tips: Resting allows the juices to redistribute, keeping the pork tender.

11. 11

    Serve the sliced grilled pork immediately with the warm sticky rice.

    Cirka 1 min

12. 12

    Garnish with fresh chopped cilantro, if desired.