Sticky Grilled Pork Skewers Served With Glutinous Rice

• 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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