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1
Prepare the Pork In a food processor, combine 3/4 cup of the cilantro with the garlic and jalapenos.
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2
With the machine on, drizzle in the olive oil until a loose paste forms.
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3
Coat the pork evenly with the cilantro paste and refrigerate for at least 4 hours or overnight.
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4
Prepare the Pork Meanwhile, preheat the oven to 350.
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5
Toast the peanuts in a pie plate for about 5 minutes, until fragrant.
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6
Finely chop the peanuts.
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7
Prepare the Pork In a bowl, combine the lemongrass, lime leaves, chiles, shallots, ginger, lime juice and grapeseed oil.
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8
Season the sambal with salt.
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9
Prepare the Rice In a bowl, cover the rice with water and let soak for 6 hours.
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10
Drain and rinse 3 times, until the water runs clear.
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11
Prepare the Rice Bring a pot of water to a boil and line a vegetable steamer insert with a double layer of cheesecloth.
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12
Evenly spread the rice on the cheesecloth.
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13
Set the steamer 3 inches over the boiling water.
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14
Cover and steam the rice until almost tender, 45 minutes.
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15
Prepare the Rice In a saucepan, cook the coconut milk and sugar over moderate heat, stirring, until the sugar is dissolved.
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16
Remove the steamer from the pot and drain.
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17
Spread the rice evenly in the pot.
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18
Pour the hot coconut mixture evenly over the rice; do not stir.
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19
Cover and let stand for 10 minutes.
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20
Stir and season with salt.
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21
Prepare the Rice Light a grill; lightly oil the grate.
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22
Wipe off most of the marinade from the pork.
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23
Grill over moderate heat for 20 minutes, turning, until an instant-read thermometer inserted in the center registers 140.
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24
Let rest for 15 minutes.
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25
Prepare the Rice Toss the bok choy with half of the sambal, the remaining 1/4 cup of cilantro and the scallions.
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26
Spoon the coconut rice onto a platter and scatter the bok choy on top.
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27
Thinly slice the pork and arrange on the rice with the remaining sambal.
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28
Garnish with the peanuts and serve.
