1 - 1.

2 - In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.

3 - 2.

4 - Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.

5 - 3.

6 - While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.

7 - 4.

8 - In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.

9 - 5.

10 - Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.

11 - 6.

12 - Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.

13 - 7.

14 - Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.

15 - 8.

16 - Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.

17 - 9.

18 - Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.

19 - 10.

20 - Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.

21 - 11.

22 - Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.

23 - 12.

24 - Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.