| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Thai, Pork |
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 |
|
|
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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