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

2. 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.

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

4. 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.

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

6. 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.

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

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

9. 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.

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

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

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