Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak Thai sticky rice in water overnight to let the grains plump up and absorb moisture before cooking.
Watch out
Rice must soak for at least 8 hours
otherwise, under-soaked rice will remain hard and unevenly cooked in the center
Drain the soaked sticky rice into a sieve or colander to remove excess water.
Watch out
Drain thoroughly
otherwise, excess water will make the rice soggy at the bottom of the steamer basket
Steamer emits very hot steam; lift lids away from you and use pot holders to avoid steam burns.
Line a conical bamboo steamer basket with a light cloth like cheesecloth, place the drained rice inside, fold the cloth over to cover, cover with a lid, and steam for 10 minutes. Then, flip the rice over using the basket to ensure even cooking; otherwise, the rice will cook unevenly. Cover and steam for another 10 minutes until translucent and sticky.
local_fire_departmentMedium-high heat, 20 minutes totalWatch out
Cover the rice completely with the cloth and lid so steam circulates properly
otherwise, dry or hard patches will form
The steamed rice and cloth are extremely hot; use tongs or wear gloves when handling to avoid steam and heat burns.
Carefully remove the hot sticky rice from the steamer using tongs or cloth, tip it out onto a tray, open the cloth, and spread it out evenly with a wooden spoon so it cools into an evenly sticky, non-clumped texture.
Watch out
Spread out the rice evenly on the tray
otherwise, a dense, hard clump will form in the center
Use a sharp chef's knife on a stable cutting board; keep fingers tucked back and away from the blade when slicing meat thinly.
Slice the pork loin as thinly as possible, almost like a translucent sheet; otherwise, thick slices will turn tough and chewy when grilled.
Watch out
Slice the pork uniformly thin
otherwise, thick pieces will not absorb marinade properly and will become tough
Back fat is slippery; hold firmly and slice away from your fingers to prevent knife slips.
Slice the pork back fat a bit thicker than the pork loin pieces, and place into a separate bowl; otherwise, thin fat will melt away completely during grilling.
Watch out
Keep fat slices slightly thicker than the meat
otherwise, thin fat strips will render away entirely on the hot grill
Crush garlic in a mortar to easily remove skins, then add coriander roots, coriander seeds, and white peppercorns. Pound with a pestle until it forms a rough paste; otherwise, whole seeds will remain hard and flavorless.
Watch out
Pound the seeds and roots thoroughly
otherwise, uncrushed seeds will leave hard, crunchy bits in the marinade
Wash hands thoroughly after handling raw pork and before touching other kitchen equipment to prevent bacterial cross-contamination.
Spoon the aromatic paste onto the sliced pork loin in a bowl, then add palm sugar, fish sauce, Thai black soy sauce, vegetable oil, salt, cornstarch, and coconut milk. Mix thoroughly with hands, squishing the palm sugar to dissolve completely; otherwise, hard sugar lumps will burn on the grill. Set aside to marinate for at least 1 hour.
Watch out
Dissolve the palm sugar completely in the marinade
otherwise, un-dissolved lumps will char and taste bitter when grilled
Soak bamboo skewers in water; otherwise, dry skewers will catch fire and burn on the grill.
Watch out
Soak skewers for at least 15 minutes
otherwise, dry wood will catch fire instantly over hot charcoal
Handle sharp bamboo skewers carefully to avoid pricking your fingers while threading the meat.
Thread a piece of pork back fat onto a soaked skewer, then layer on thinly sliced marinated pork loin by weaving it neatly rather than bunching it up; otherwise, bunched meat will cook unevenly and stay raw inside. Alternate pork slices and back fat until the skewer is filled.
Watch out
Thread the meat loosely and evenly
otherwise, bunching the pork tightly will prevent the center from cooking properly
Grill is very hot and open charcoal flames can flare up; use metal tongs and keep hands clear of the fire to prevent burns.
Place the pork skewers onto a hot charcoal grill. Grill for 2 to 3 minutes each side, basting with coconut milk using a pandan leaf brush as you turn them until cooked through, charred, and glossy; otherwise, unbasted pork will dry out and lack flavor.
local_fire_departmentMedium-high heat, 2 to 3 minutes per sideWatch out
Turn the skewers frequently and baste lightly
otherwise, heavy dripping of coconut milk will cause sudden flare-ups that char the meat too fast
Arrange the sticky rice in a small bamboo basket lined with banana leaf, place the grilled pork skewers alongside on a banana leaf platter, and serve warm.
Thai Grilled Pork Neck (Kor Moo Yang) with Spicy Jaew Sauce
Authentic Thai Grilled BBQ Chicken with Jeaw Dipping Sauce
Thai Prawn and Vermicelli Pot
Ultra Crispy Thai Style Prawn Omelette
Authentic Thai Chicken Massaman Curry
Crispy Thai Fried Chicken with Golden Shallots