Pork Chops with Sticky Rice and Thai Green-Chile Sauce

by Monica Bennion on December 12, 2011

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

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