Recipe for Thai Roast Pork With Sticky Rice

Ingredients

3 cup uncooked sticky rice
6 cup very warm (almost hot) water
4 tablespoon oil
1 1/2 lb pork roast
2 tablespoon oyster sauce
5 tablespoon sugar
1 tablespoon thai dark sweet soy sauce
2 1/2 tablespoon light soy sauce
3 tablespoon whiskey (optional)
1/4 cup chopped cilantro leaves
1/2 cup chopped green onions
3 medium cucumbers; sliced
2 large 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.





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