Thai Grilled Pork with Sticky Rice

Step 1

Measure 2 cups water into a medium saucepan and place on the stovetop (you'll use this for rice in a moment).

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about pencil-tip–sized dots.

Step 3

Pour 3 tablespoons fish sauce, the minced garlic, and 2 tablespoons lime juice into a small bowl and stir until combined.

Step 4

Pat the pork dry with paper towels, then brush both sides generously with the fish sauce mixture.

Step 5

Bring the water in the saucepan to a rolling boil, then add 1 cup jasmine rice and stir once, about 15 seconds.

Step 6

Reduce the heat to low, cover the pan with a lid, and cook for 18 minutes without peeking.

Step 7

While the rice cooks, place your grill grates over high heat and wait until you can see a faint shimmer and feel strong heat from above, about 2 minutes.

Step 8

Lay the pork directly on the grill grates and leave undisturbed for 4 minutes until the surface turns deep brown with dark char lines.

Step 9

Flip the pork using tongs and grill for another 3 to 4 minutes on the second side until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part.

Step 10

Remove the pork from the grill to a cutting board and rest for 2 minutes.

Step 11

Fluff the rice with a fork, dividing it evenly between two plates or bowls.

Step 12

Slice the pork against the grain (perpendicular to the long muscle fibers visible on the surface) into 1/4-inch-thick strips.

Step 13

Arrange the pork slices on top of the rice, taste the meat, and sprinkle with salt and pepper if needed.