Step by step

Method

5 steps

1. 1

   Rinse 2 cups Thai sticky (glutinous) rice in several changes of water until it runs mostly clear. Cover with plenty of cool water and soak at least 4 hours (overnight is fine). Drain well in a colander — undrained rice steams uneven and gummy.

2. 2

   Mix 3 grated garlic cloves, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 teaspoon ground white pepper. Toss with 1 lb boneless pork shoulder thinly sliced until every piece is coated. Marinate at least 20 minutes (up to a few hours in the fridge).

3. 3

   Line a bamboo steamer or metal steamer basket with cheesecloth or a clean damp kitchen towel. Spread the drained rice in an even layer. Steam over simmering water until tender and translucent with a slight chew, 20–25 minutes — taste a few grains; they should be sticky and soft, not chalky in the center. Fluff gently and keep covered.

4. 4

   Meanwhile, heat a grill or grill pan to medium-high — a drop of water should dance. Grill the pork in a single layer until browned with grill marks and cooked through (no pink, juices run clear), 3–4 minutes per side. Crowded pan steams the meat gray.

5. 5

   Slice the pork if needed and pile it next to warm sticky rice with cucumber slices, cilantro, and lime wedges. You want chewy sticky rice and savory grilled pork with charred edges — not chalky undercooked rice or dry gray pork.