Sizzling Grilled Pork Rice with Crispy Aromatics (ข้าวกระทะร้อนหมูย่างสามสหาย)

1.Combine the light soy sauce, oyster sauce, sweet dark soy sauce, Shaoxing wine, sugar, sesame oil, and white pepper. Marinate the pork collar for at least 2 hours, or preferably overnight.

2.Remove the pork from the refrigerator 15 minutes before cooking. Lift the pork from the marinade and place it on a wire rack. Roast in a preheated 180°C oven for about 20 minutes, turning halfway through. Allow to rest before slicing.

3.Combine the reserved marinade with the 4 tablespoons of water and set aside.

4.Heat the vegetable oil in a small saucepan. Sauté the spring onion whites until fragrant, then add the reserved marinade mixture. Bring to a simmer and cook for 1–2 minutes. Stir together the potato starch and 1 tablespoon of water, then add to the sauce, stirring until glossy and slightly thickened.

5.Lightly grease a cast-iron skillet with sesame oil. Spread the cooked rice evenly into the skillet and press down gently. Place the butter on top, then cook over low heat for 2–3 minutes until the bottom begins to develop a golden crispy crust.

6.Spoon the sauce over the rice. Slice the grilled pork into bite-sized pieces and arrange over one half of the rice.

7.Combine the fried shallots, fried garlic, and toasted sesame seeds, then scatter over the remaining half of the rice. Sprinkle with the spring onions, place the onsen egg in the center, and serve with chili oil on the side.

8.Before serving, break the onsen egg and mix it together with the pork, sauce, rice, and crispy aromatics. Scrape up the crispy rice from the bottom of the skillet and enjoy immediately.