Sticky Grilled Pork Skewers Served With Glutinous Rice

11 Mar 2015

  • 2 cups raw glutinous rice
  • 4 tbsp finely chopped coriander stems and roots
  • 7 cloves garlic, peeled
  • 1 tbsp ground white pepper
  • 110g grated palm sugar or gula Melaka
  • 3 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 700g pork fillets, cut against the grain into thin slices
  • Bamboo skewers, soaked in water for an hour or so
  • ¼ cup coconut milk
  • Soak the glutinous rice in water overnight or for at least 4 hours.
  • Drain the rice and stir salt into the rice.
  • Steam the rice for about 30 to 45 minutes, until translucent and soft. Set aside.
  • To make the pork marinade, pound the coriander stems and roots and garlic together.
  • Transfer to a large bowl and add the pepper, palm sugar or gula Melaka, fish sauce and light soy sauce.
  • Marinate the pork in this mixture in a bowl for about 3 hours in the fridge.
  • Preheat oven to 220 degrees C and line a baking tray with foil or parchment paper.
  • Thread the pork through the skewers and arrange them on the baking tray.
  • Brush the pork with coconut milk and grill for 5 minutes. Remove from the oven, turn the pork skewers over and brush the second side with coconut milk. Grill for another 5 minutes.
  • Serve the grilled pork skewers with sticky rice on the side.

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