Crispy Fried Sticky Rice Patties with Caramel-Braised Pork

By Sprig Originals ✓ · cooked up in Sprig

Sweet rice is steamed, pressed into a slab and chilled overnight so it slices into tidy patties that shallow-fry into blistered, crackling squares with a chewy, taffy-like center. Pile them with fish-sauce caramel pork simmered until it shreds, a spoon of scallion oil, quick pickles and a drizzle of nuoc cham. It eats like the $24 appetizer version — crisp, salty-sweet, and impossible to stop at one — but almost all the work happens the day before.

Ingredients

• 2 cups glutinous (sweet) rice
• 1 tsp kosher salt
• 2 tsp toasted sesame oil
• 1 tbsp neutral oil, for the pan and your hands

• 1 1/4 lb boneless pork shoulder, cut into 1 1/2-inch chunks
• 3 tbsp granulated sugar
• 2 tbsp water, for the caramel
• 2 tbsp neutral oil
• 3 shallots, thinly sliced
• 4 garlic cloves, minced
• 3 tbsp fish sauce
• 1 1/2 cups unsweetened coconut water (or plain water)
• 1 tsp coarsely ground black pepper
• 1 star anise pod

• 1 cup carrot and daikon, cut in thin matchsticks
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/4 tsp kosher salt
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp warm water
• 1 tbsp granulated sugar, for the dipping sauce
• 1 Thai chile, thinly sliced

• 4 scallions, thinly sliced
• 3 tbsp neutral oil, for the scallion oil
• 2 cups neutral oil, for shallow-frying
• 1/3 cup pork floss (optional)
• 1/2 cup cilantro leaves
• 1 tbsp toasted sesame seeds

Instructions

1. Day 1, soak the rice: Rinse the glutinous rice in 3 changes of cool water until the water runs nearly clear, then cover with 2 inches of cool water and soak at least 4 hours or overnight. Drain in a sieve for 10 minutes.
2. Steam the rice: Line a steamer basket with cheesecloth or a damp thin kitchen towel, spread the drained rice in an even 1-inch layer, and fold the cloth over the top. Steam over rapidly boiling water, covered, for 25 to 30 minutes, until the grains are translucent and tender with a slight chew. Fluff with a fork, scatter over the salt and sesame oil, and toss.
3. Press the slab: Line an 8x8-inch pan with parchment and brush it lightly with neutral oil. Scrape in the hot rice and, with oiled hands or a small oiled sheet of parchment, press it into a firm, compact, even layer about 1/2 inch thick — press hard, since compression is what keeps the patties together in the oil. Cool 30 minutes, cover, and refrigerate at least 8 hours or up to 2 days.
4. Day 2, braise the pork caramel base: In a wide heavy saucepan, stir the 3 tablespoons sugar with 2 tablespoons water over medium heat and cook without stirring, swirling occasionally, for 5 to 8 minutes until it turns the color of dark iced tea and smells nutty. Immediately add the 2 tablespoons neutral oil and the shallots (it will hiss) and stir for 2 minutes.
5. Add the garlic and pork and stir to coat every piece in the caramel, 2 minutes. Add the fish sauce, coconut water, black pepper and star anise. Bring to a simmer, cover, and cook at a bare bubble over low heat for 60 to 75 minutes, until the pork shreds easily under a fork.
6. Fish out the star anise. Lift the pork to a bowl, shred it coarsely with two forks, then boil the braising liquid over medium-high heat for 5 to 8 minutes until reduced to a syrupy 1/2 cup. Return the pork, toss to glaze, and keep warm.
7. Meanwhile, pickle and mix: Toss the carrot and daikon with the rice vinegar, 1 tablespoon sugar and 1/4 teaspoon salt; let sit at least 20 minutes, tossing once. Separately whisk the fish sauce, lime juice, warm water, 1 tablespoon sugar and sliced chile for the nuoc cham.
8. Make the scallion oil: Put the scallions in a small heatproof bowl. Heat 3 tablespoons neutral oil in a small pan until it shimmers and just begins to smoke, about 2 minutes, then pour it over the scallions. Stir and season with a pinch of salt.
9. Cut the patties: Turn the cold rice slab out onto a board and cut it into 12 rectangles (or use a 2-inch round cutter). Blot both cut faces dry with paper towels — surface moisture is the enemy of blistering.
10. Fry: Pour the 2 cups neutral oil into a 10-inch skillet or shallow Dutch oven to a depth of about 1/2 inch and heat to 350°F (a scrap of rice should sizzle briskly on contact). Fry the patties in 2 batches, without crowding, for 3 to 4 minutes per side, until the surfaces are golden, bubbled and audibly crisp. Drain on a rack and salt lightly.
11. Assemble: Set the hot patties on a platter. Spoon warm shredded caramel pork over each one, drizzle with scallion oil and a little of the pork glaze, then top with drained pickles, pork floss if using, cilantro and sesame seeds.
12. Serve immediately, with the nuoc cham on the side for dipping or drizzling. They stay crisp about 10 minutes, so bring them out the moment they're built.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem