Grilled Pork Coppa with Tiger Bite Sauce & Sticky Rice

Step 1

Butterfly the pork shoulder to a thickness of 1/4 to 1/2 inch. Season it well with salt and pepper.

Step 2

Using a mortar & pestle, add the ingredients one by one, working each ingredient in until a paste forms. Marinate the pork overnight.

Step 3

For the sticky rice, wash the rice in cold water 5-6 times, straining the water out each time. Then soak the rice in 8 cups of cold water for 2-3 hours.

Step 4

Boil 8 cups of water and use a rice basket to steam the rice for 15-20 minutes. Toss the rice and put it back on the steamer for another 10 minutes.

Step 5

Using a mortar & pestle, add the ingredients one by one, working each ingredient in until a paste forms.

Step 6

Place the pork on a grill over high heat. Cook it for 5 minutes and flip. Cook it for another 5 minutes and flip. Continue moving the meat around to evenly char it until the meat reaches an internal temperature of 160 degrees.

Step 7

Cut the pork on bias, add the Tiger Bite sauce and serve with sticky rice.