Pork Chops with Sticky Rice and Thai Green-Chile Sauce - 2017 Sarah's Patio White
- 1/4 cup plus 3 tablespoons Asian fish sauce
- 1/4 cup hoisin sauce
- 1/4 cup fresh orange juice
- 1/4 cup coarsely chopped fresh ginger
- 2 tbsps honey
- 1/2 tsp Asian sesame oil
- 8 1/2-inch-thick, bone-in pork loin chops (about 5 ounces each)
- 2 garlic cloves, thinly sliced
- 10 Thai bird chiles or 2 serrano chiles, stemmed and thinly sliced
- 3 tbsps sugar
- 1/4 cup fresh lime juice
- 2 tbsps water
- 2 tbsps chopped cilantro, plus leaves for garnish
- 2 cups white sticky rice, soaked overnight
- 1 tbsp Chinese black bean sauce
- Chilled watermelon slices, for serving
Step 1
In a medium bowl, whisk 1/4 cup of the fish sauce with the hoisin, orange juice, ginger, honey, black bean sauce and sesame oil; transfer to a shallow baking dish. Add the chops and turn to coat, then refrigerate for at least 3 hours or overnight.
Step 2
Meanwhile, in a mortar, pound the garlic, chiles and 1 tablespoon of the sugar to a coarse paste; gradually add the remaining 2 tablespoons of sugar until pasty. Add the lime juice, the remaining 3 tablespoons of fish sauce and the water. Stir in the chopped cilantro.
Step 3
Line a bamboo steamer basket with moistened cheesecloth. Drain the soaked rice and spread it in the steamer in an even layer. Set the basket over a pot of boiling water, cover and steam the rice until tender but chewy, about 30 minutes. Cover, remove from the heat and keep warm.
Step 4
Light a grill. Remove the pork from the marinade and grill over high heat, turning once, until lightly charred, about 6 minutes. Serve the pork with the sticky rice, green-chile sauce, watermelon slices and cilantro leaves.