Thai Roast Pork With Sticky Rice - Moo Yang

Recipe Ingredients

3 cups	480g / 16oz	Uncooked sticky rice
6 cups	1422ml	Very warm (almost hot) water
4 tablespoons	60ml	Oil
1 1/2 lbs	681g / 24oz	Pork roast
2 tablespoons	30ml	Oyster sauce
5 tablespoons	75ml	Sugar
1 tablespoon	15ml	Thai dark sweet soy sauce
2 1/2 tablespoons	37ml	Light soy sauce
3 tablespoons	45ml	Whiskey (optional)
1/4 cup	4g / 0.1oz	Chopped cilantro leaves
1/2 cup	31g / 1.1oz	Chopped green onions
3 cups	711ml	Cucumbers - sliced (medium)
2 cups	125g / 4.4oz	Tomatoes - sliced (large)
1		Fresh chilies - sliced, to taste

Recipe 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 soy sauces 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 minutes 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.

Source:
the California Culinary Academy

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