Recipe - Thai Roast Pork With Sticky Rice - Moo Yang K

3 cup Uncooked sticky rice
6 cup Very warm (almost hot) water
4 tablespoon Oil
1 One half pound Pork roast
2 tablespoon Oyster sauce
5 tablespoon Sugar
1 tablespoon Thai dark sweet soy sauce
2 One half tablespoon Light soy sauce
3 tablespoon Whiskey (optional)
One fourth cup Chopped cilantro leaves
One half cup Chopped green onions
3 md Cucumbers; cut or sliced up
2 lg Tomatoes; cut or sliced up
Sliced fresh chilies
to taste

Wash and pat dry the pork. Slice into large piecesabout 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 wetpaper towel lined steamer and steam
over high heat for 4045 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 cut or sliced up
cucumbers and tomatoes.

Shared by Gail Shimizu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini