Khao Tom Kui with Moo Sub Pad Nam Liap

Before you start

• Mince the olives completely.

  Mince the brined olive flesh into a rough paste to ensure their intense saltiness distributes evenly throughout the pork, preventing harsh, localized pockets of brine.

• Prepare all garnishes before frying.

  Slice the shallots and chilies, quarter the lime, and chop the cilantro before the pork hits the wok, as the high-heat stir-frying process moves rapidly.

Ingredients

• jasmine rice1 cup
• glutinous rice2 tbsp
• water5 cup
• pandan leaf1 large
• salt1/4 tsp
• ground pork1 lb
• salted Chinese black olives1/3 cup
• vegetable oil2 tbsp
• garlic2 tbsp
• granulated sugar1 tsp
• ground white pepper1/2 tsp
• lime1 med
• shallots2 med
• Thai bird's eye chilies3 med
• roasted unsalted cashews1/4 cup
• fresh cilantro1/4 cup

Method

1. 01

   Rinse the grains.

   Combine the jasmine and sticky rice in a heavy-bottomed pot, swirling under cold water two to three times until the water runs mostly clear, then drain well.

2. 02

   Bring the soup to a boil.

   Add the water, knotted pandan leaf, and salt to the pot, placing it over medium-high heat until it reaches a vigorous boil.

3. 03

   Simmer for structural perfection.

   Reduce the heat to maintain a steady simmer and gently stir every few minutes so the rice doesn't stick, preserving the whole grains until they are soft to the bite.

4. 04

   Let the broth thicken.

   Turn off the heat after 15 to 20 minutes, cover the pot, and let it sit for 10 minutes to allow the residual heat to gently swell the rice and cloud the broth.

5. 05

   Fry the garlic.

   Heat the vegetable oil in a wok or large skillet over medium-high heat, stirring the minced garlic for about 30 seconds until pale golden and fragrant.

6. 06

   Render the pork fat.

   Add the ground pork, breaking it apart into fine crumbles with a spatula, and cook until the moisture evaporates and the meat begins frying and crisping in its own rendered fat.

7. 07

   Incorporate the black olives.

   Toss the minced Chinese black olives, sugar, and white pepper into the wok, stirring vigorously as the mixture takes on a dark, earthy color.

8. 08

   Dry-fry the mixture.

   Continue to stir-fry for another two to three minutes; authentic preparation requires the pork to be distinctively dry, crumbly, and deeply coated in the olive flavor rather than wet or saucy.

9. 09

   Garnish and serve.

   Transfer the pork to a plate surrounded by the shallots, chilies, cashews, and lime wedges, instructing diners to mix the sharp raw elements into the hot meat and eat alongside bowls of the soothing rice soup.

Notes

• Source the correct black olives.

  You must use salted Chinese black olives in brine, often sold under the 'Golden Horse' brand at Asian markets. Do not substitute 'Olive Vegetable' paste or Mediterranean olives, as they fundamentally alter the chemistry and flavor of the dish.

• Use the sticky rice trick.

  Adding a small amount of glutinous sticky rice to the older jasmine rice is the traditional Teochew secret to achieving a velvety, cloudy broth without turning the individual grains to mush.