Instructions

• Soak rice overnight, or for at least four hours. The less fresh your rice, the longer you have to soak it.
• Cook the sticky rice using your preferred method while your meat is cooking. If it finishes cooking before your meat is done, make sure you keep it covered so it will stay sticky.
• Salt and pepper your meat.
• Grill the meat to your preferred doneness. I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don't forget about flipping it. With Pork it is always best to use an internal meat thermometer. Cook until you reach at least 140°F, it will then carry over to around 145°F. and you will be cooking it some more.
• After it's cooked, let it rest for about 10 minutes. Then thinly slice it. Retain the juices from the meat.
• Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder.
• Mix and taste until you like the flavor. I like a stronger lime flavor, with the toasted rice powder, saltiness and chile heat following.
• Once the sauce has thickened a bit, turn off the heat and add the shallots.
• Mix until shallots have softened some. Then add in green onion, cilantro leaves and stems and mint.
• Eat with the sticky rice, and use your fingers if you want to eat it super Thai redneck-style!