Savory Thai Sticky Rice with Grilled Pork Recipe
Sticky rice is usually associated with dessert, but in Thailand it’s very often eaten savory – as a side to grilled meat. Here we pair it with aromatic, slightly sweet pork from a grill pan. It’s a great dish for a lazy weekend when you want a Thai street‑food vibe without leaving home.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Sweet
Salty
Umami
Spicy
Filling
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
4
Ingredients
- sticky rice (sushi rice or jasmine rice) - 300 g
- boneless pork loin - 500 g
- soy sauce sojowy jasny - 3 tablespoons
- fish sauce rybny - 1.5 tablespoons
- palm sugar or brown sugar - 2 tablespoons
- garlic - 4 cloves
- coriander root or coriander stalks - 2 tablespoons
- ground white pepper - 0.5 teaspoons
- oil roślinny - 2 tablespoons
- fresh cucumber - 1 piece
- shallot or small red onion - 1 piece
- chili pepper - 1 piece
- lime - 1 piece
Main Ingredient:
pork
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Cover with fresh water and set aside for at least 30 minutes (if you have time, even for 2 hours).
- After soaking, drain the rice. Transfer to a pot with a thick bottom and add water so it reaches about 1 cm above the surface of the rice. Bring to a boil, cover, reduce the heat to low and cook for 12–15 minutes, until the water is absorbed. Turn off the heat and leave covered for another 10 minutes to let the rice finish steaming.
- In a bowl, mix the soy sauce, fish sauce, sugar, garlic, chopped coriander root or stalks, and ground pepper. Stir until the sugar dissolves.
- Place the pork slices in the marinade, coating the meat thoroughly. Set aside for at least 15 minutes at room temperature or up to 2 hours in the fridge.
- Heat a grill pan or regular frying pan over medium‑high heat. Add the oil. When the oil is hot (it should shimmer slightly), arrange the meat slices in a single layer.
- Fry the meat for 3–4 minutes on each side, until well browned and the edges are slightly charred. If the slices are thicker, fry a bit longer, until there is no raw pink meat inside.
- Transfer the cooked pork to a plate and loosely cover with aluminum foil for 5 minutes so the juices redistribute evenly.
- Gently fluff the sticky rice with a fork or spatula to aerate it. It should be soft, slightly sticky and form clumps.
- On plates, shape portions of rice (you can use a small bowl as a mold). Arrange the grilled pork slices next to the rice.
- Serve with cucumber slices, shallot, pieces of chili and lime wedges for squeezing just before eating.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
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