Active Time
40 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

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.

Make Ahead

The marinating pork chops and Thai green-chile sauce can be refrigerated overnight.

Notes

Sticky rice is often sold as sweet rice or Thai sticky rice.

Suggested Pairing

Because the Thai chile sauce here is deceptively fiery, its perfect wine partner is a cool white with a hint of spice-moderating sweetness, like a German Kabinett Riesling. ("Kabinett" is a designation of how ripe the grapes were when picked.)

You May Like

Aggregate Rating value: 4

Review Count: 3092

Worst Rating: 0

Best Rating: 5