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Title: Thai Roast Pork With Sticky Rice - Moo Yang K
Yield: 7 Servings

Ingredients

      3 c  uncooked sticky rice
      6 c  very warm (almost hot) water
      4 tb oil
  1 1/2 lb pork roast
      2 tb oyster sauce
      5 tb sugar
      1 tb thai dark sweet soy sauce
  2 1/2 tb light soy sauce
      3 tb whiskey (optional)
    1/4 c  chopped cilantro leaves
    1/2 c  chopped green onions
      3 md cucumbers; sliced
      2 lg tomatoes; sliced
      1    sliced fresh chilies  to
           -taste

Instructions

Wash and pat dry the pork. Slice into large pieces--about 1" thick.
Poke both sides of each piece with a fork or skewer and place in a
flat bottom container with lid. Blend oyster sauce, sugar, the two
soys and whiskey well. Pour over the pork and mix. Cover and marinate
in the refrigerator at least 1 hour. Overnight for best result. Soak
sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45
minutes. Place cooked rice in a container and mix with the oil to
coat well. Cover and set aside. Charcoal grill the pork over medium
heat until well done. Drizzle some of the marinating liquid on each
side halfway through the cooking time. In a small sauce pan, bring
the rest of marinating liquid to a boil and pour into a gravy bowl.
Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the
rice onto a platter. Cover with the pork pieces and pour the
marinating liquid over the pork. Sprinkle cilantro, green onions and
chilies. Garnish with sliced cucumbers and tomatoes.

Shared by Gail Shimizu

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