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Thai Roast Pork With Sticky Rice - Moo Yang

Cuisine: Thai
Type: Pork
Serves: 6 people

Recipe Ingredients

3 cups 480g / 16ozUncooked sticky rice
6 cups 1422mlVery warm (almost hot) water
4 tablespoons 60mlOil
1 1/2 lbs 681g / 24ozPork roast
2 tablespoons 30mlOyster sauce
5 tablespoons 75mlSugar
1 tablespoon 15mlThai dark sweet soy sauce
2 1/2 tablespoons 37mlLight soy sauce
3 tablespoons 45mlWhiskey (optional)
1/4 cup 4g / 0.1ozChopped cilantro leaves
1/2 cup 31g / 1.1ozChopped green onions
3 cups 711mlCucumbers - sliced (medium)
2 cups 125g / 4.4ozTomatoes - 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.

the California Culinary Academy


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