Khao Chae (Jasmine Rice Soaked in Jasmine-Scented Water)

Gently rinse the fresh jasmine flowers under cold water to remove any dust. Place them in a large bowl and pour 4 cups of cool, boiled water over them. Cover and refrigerate for at least 6 hours or overnight to allow the floral scent to infuse. Strain the water through a fine-mesh strainer and discard the flowers. Keep the infused water chilled.

Wash the jasmine rice twice and drain. In a pot, combine rice with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and cook for 15-18 minutes until tender. Remove from heat and let stand covered without stirring for 30 minutes to cool to room temperature, then refrigerate for 1 hour until thoroughly chilled.

Boil the pork loin in water until fully cooked, about 20 minutes. Remove and let cool, then shred into thin strips. In a skillet, heat 1 tablespoon of oil over medium heat. Add the shredded pork, 2 minced garlic cloves, 1 tablespoon soy sauce, 2 tablespoons coconut sugar, and 1 tablespoon fish sauce. Stir-fry until caramelized, about 10 minutes. Set aside to cool to room temperature.

Grind or finely mince the pork belly. In a bowl, combine pork belly with remaining minced garlic, chopped coriander root, ground white peppercorns, 1 tablespoon oyster sauce, and 1 tablespoon fish sauce. Mix well. In a separate clean bowl, lightly whisk the egg whites until frothy.

Slit each long green pepper lengthwise (leave stem intact) and gently remove seeds. Stuff each pepper with the pork mixture, pressing to fill without tearing the pepper. Set aside.

Heat oil in a deep skillet or wok to 350°F (175°C). If using egg whites, dip each stuffed pepper into the frothy egg white, shaking off excess (this creates a light coating; sometimes the crispy exterior comes from a batter, but for authenticity, we keep it simple). Very carefully add peppers to hot oil and fry until golden brown and pork is fully cooked, about 4-5 minutes per side. Drain on paper towels. (Note: For extra crispiness, some cooks use a light rice flour batter; but for this authentic version, we rely on a thin coating.)

Divide the chilled jasmine rice among four deep bowls. Pour the chilled jasmine-infused water over the rice until just barely covered (reserve extra water for replenishing). Add a few ice cubes if desired for extra chill. Serve with the sweet shredded pork and stuffed peppers on the side.