The Thai chile sauce can be deceptively fiery, and pairs nicely with a cook white with a hint of spice-moderating sweetness, such as our Kabinett style 2009 Jana Mendocino Old Vine Riesling.
1/4 cup plus 3 tbsp Asian fish sauce
1/4 cup hoisin sauce
1/4 cup fresh orange juice
1/4 cup coarsely chopped fresh ginger
2 tbsp honey
1 tbsp Chinese black bean sauce
1/2 tsp Asian sesame oil
Eight 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 tbsp sugar
1/4 cup fresh lime juice
2 tbsp water
2 tbsp chopped cilantro, plus leaves for garnish
2 cups white sticky rice, soaked overnight (See Note)
Chilled watermelon slices for serving
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. Refrigerate for at least 3 hours or overnight.
Meanwhile, in a mortar, pound the garlic, chiles and 1 tbsp of the sugar to a coarse paste. Gradually add the remaining 2 tbsp sugar until pasty. Add the lime juice, the remaining 3 tbsp of the fish sauce and the water. Stir in the chopped cilantro.
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 heat and keep warm.
Light a grill. Removed 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.
Note – Stick rice is often sold as sweet rice or Thai sticky rice
Recipe from Snooth.com, contributed by Pino Maffeo