Grilled Pork & Sticky Rice Bowl

Ingredients

• 1 lb pork tenderloin
• 1 cup jasmine sticky rice
• 2 tbsp tamarind paste
• 1.5 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 whole lime
• ¼ cup fresh cilantro
• 1.5 cup jasmine rice water for cooking

Instructions

1. 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.

2. 2

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

3. 3

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

4. 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.

5. 5

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

6. 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.

Tools you’ll need

• small pot with lid
• 12-inch cast iron skillet or grill pan
• small mixing bowl
• knife for slicing
• instant-read thermometer (optional but recommended)

More recipes like this

• 

  Sticky Rice & Grilled Pork

  20 min

• 

  Garlicky Crispy Pork (Moo Kratiam)

  25 min

• 

  Korean Mixed Meat Bulgogi

  35 min

• 

  Vietnamese Grilled Pork Chop Rice Bowl

  25 min