Honey-Glazed Grilled Pork Skewers with Coconut Sticky Rice

Combine the coconut milk, oyster sauce, fish sauce, honey, soy sauce, palm sugar, garlic, cilantro roots, and white pepper in a large bowl. Add the pork slices and mix until every piece is coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Drain the soaked sticky rice and steam it in a Thai sticky rice steamer or a cheesecloth-lined steamer basket for 20-25 minutes until each grain is translucent and tender but still chewy.

While the rice steams, heat the coconut milk, sugar, and salt in a small saucepan until the sugar dissolves. When the rice is done, transfer it to a bowl and fold in the warm coconut mixture. Cover with a towel and let it absorb for 10 minutes.

Make the jaew sauce by mixing the fish sauce, lime juice, toasted rice powder, chile flakes, sugar, shallots, and cilantro in a small bowl. It should taste sour, salty, and spicy.

Thread the marinated pork onto the bamboo skewers, keeping the meat flat and even. Reserve the leftover marinade for basting.

Heat a grill or grill pan to medium-high. Grill the skewers for 3-4 minutes per side, basting generously with the reserved marinade during the last minute. The pork should have charred edges and a lacquered glaze.

Serve the skewers alongside mounds of warm coconut sticky rice and the jaew dipping sauce. Include fresh vegetables like cucumber slices and cabbage wedges on the side.