How to make it
7 steps. Take it one step at a time.
Rinse the sticky rice
Rinse the sticky rice until the water runs clear. Soak in plenty of water for at least 4 hours or overnight.
4 hrUsing a mortar and pestle, pound the garlic, coriander roots
Using a mortar and pestle, pound the garlic, coriander roots, and white peppercorns until they form a fine paste.
Combine the paste
In a large bowl, combine the paste with palm sugar, soy sauce, oyster sauce, and 60ml (1/4 cup) of coconut milk. Stir until the sugar is dissolved.
Add the sliced pork
Add the sliced pork to the marinade, mixing well to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
2 hrThread the marinated pork
Thread the marinated pork onto soaked bamboo skewers, folding the strips over to create a compact, wavy shape.
Drain the sticky rice and steam it
Drain the sticky rice and steam it in a bamboo steamer or cheesecloth over boiling water for 20-25 minutes until translucent and soft.
25 minPreheat your grill
Preheat your grill to medium-high heat. Grill the pork skewers, brushing them frequently with the remaining coconut milk. Cook for about 4-5 minutes per side until charred and cooked through.
10 min
A little kitchen wisdom
Soaking the bamboo skewers for at least 30 minutes prevents them from burning on the grill. For the most authentic flavor, use coriander roots rather than just the stems.
