Ingredients:

500 g pork shoulder or pork loin

1 tablespoon tapioca flour

1 teaspoon white pepper

1 teaspoon ground coriander

1 teaspoon brown sugar

10 cloves garlic, coarsely chopped

2 tablespoons fish sauce

Sunflower oil for frying

2 cups  glutinous rice, long grain

Methods:

Step 1: Fried Pork with garlic:

1. Slice the pork into ¼ inch thick pieces, then pound with a mallet to tenderize.
2. Chop 3 cloves garlic finely and put in a bowl with ground coriander, and white pepper. Add sliced pork, soy sauce, sugar, and tapioca flour and marinade for at least 30 minutes.
3. Heat plenty of cooking oil in a wok – enough to deep-fry, then fry garlic over medium heat until it is golden brown. Remove the fried garlic from the oil and set aside for use as a topping.
4. In the same wok, heat up the oil to high and deep-fry the pork until it is cooked through. It should be very soft on the inside and crispy on the outside. Remove the pork from the hot oil and allow to drain on paper towel.
5. Top the deep-fried pork with the fried garlic and enjoy while it’s still hot.

Step 2: Cooking Sticky Rice:

1. Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 4 hours or overnight.
2. Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered for 30 minutes.
3. Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes or more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes. Done.
4. Serve fried-pork alongside with sticky rice, enjoy…