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| 3 |
cups |
Kagayaki Select Rice |
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| 6 |
cups |
Water (hot) |
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| 4 |
tbsp |
Grapeseed Canola Blended Cooking Oil |
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| 1 1/2 |
lb |
Pork Roast |
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| 2 |
tbsp |
Oyster Sauce |
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| 5 |
tbsp |
Sugar |
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| 1 |
tbsp |
Thai dark Sweet Soy Sauce |
|
| 2 1/2 |
tbsp |
Light Soy sauce |
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| 3 |
tbsp |
Whiskey (optional) |
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| 1/4 |
cup |
Cilantro Leaves (chopped) |
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| 1/2 |
cup |
Onions (green/chopped) |
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| 3 |
medium |
Cucumbers (sliced) |
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| 2 |
large |
Tomatoes (sliced) |
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Chilies (sliced fresh) |
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| 1. |
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.
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| 2. |
Soak Kagayaki Select 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.
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| 3. |
Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time.
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| 4. |
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.
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| 5. |
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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7 Servings
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