Grilled Pork & Sticky Rice Bowl

Step 1

Rinse sticky rice and add to a small pot with 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 12 minutes until water absorbs.

Step 2

While rice cooks, pat pork dry and season generously with salt and pepper on both sides.

Step 3

Stir tamarind paste, fish sauce, and palm sugar in a small bowl until sugar dissolves. Juice half the lime into the mixture.

Step 4

Heat a cast iron skillet or grill pan over medium-high until smoking, about 2 minutes. Sear pork 4 minutes per side without moving—internal temp should reach 145°F.

Step 5

Brush tamarind glaze over both sides of pork. Sear 30 seconds more per side until glaze clings and caramelizes slightly.

Step 6

Rest pork 3 minutes, then slice against the grain. Divide sticky rice between bowls, top with pork, drizzle with any pan sauce, and finish with cilantro and lime wedges.