Sticky Rice with Pork and Crispy Shallots

Ingredients

• 2 cups sticky rice
• 1 lb pork shoulder
• 4 medium shallots
• 3 tbsp fish sauce
• 2 tbsp sugar
• ½ cup vegetable oil
• 1 cup pickled daikon and carrot
• 1 medium cucumber

Instructions

1. 1

   Rinse the 2 cups sticky rice in cold water until the water runs clear. Soak in water for at least 4 hours or overnight, then drain.

2. 2

   Place the soaked rice in a steamer lined with cheesecloth. Steam over boiling water until tender and translucent, about 30 minutes. Keep warm.

3. 3

   While the rice steams, slice the 1 lb pork shoulder into thin strips. In a bowl, mix the pork with 2 tbsp fish sauce and 1 tbsp sugar. Let marinate for 15 minutes.

4. 4

   Thinly slice the 4 shallots. Heat the 0.5 cup vegetable oil in a small skillet over medium. Fry the shallots in batches until golden and crispy, about 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

5. 5

   In the same skillet, remove all but 1 tbsp oil. Add the marinated pork and cook over high heat, stirring, until browned and cooked through, about 5 minutes. Add the remaining 1 tbsp fish sauce and 1 tbsp sugar, and toss to coat.

6. 6

   To serve, divide the sticky rice among bowls. Top with the pork, crispy shallots, 1 cup pickled daikon and carrot, and sliced cucumber. Serve warm.

7. 7

   Optional: add a drizzle of extra fish sauce or a squeeze of lime if you like.

Tools you’ll need

• steamer
• skillet
• mixing bowl
• knife
• cutting board

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