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Thai Roast Pork With Sticky Rice

3  cups Kagayaki Select Rice  
6  cups Water (hot)  
4  tbsp Grapeseed Canola Blended Cooking Oil  
1 1/2  lb Pork Roast  
2  tbsp Oyster Sauce  
5  tbsp Sugar  
1  tbsp Thai dark Sweet Soy Sauce  
2 1/2  tbsp Light Soy sauce  
3  tbsp Whiskey (optional)  
1/4  cup Cilantro Leaves (chopped)  
1/2  cup Onions (green/chopped)  
3  medium Cucumbers (sliced)  
2  large Tomatoes (sliced)  
    Chilies (sliced fresh)  
Thai Roast Pork With Sticky Rice
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.
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.
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.
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.
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.
7 Servings

This Thai roast pork is flavored with Thai dark sweet soy sauce, as well as light soy sauce, which combine to create a unique sweet and savory flavor. This mixes well with chopped onions, chilies, and cilantro to give the pork a complex, and satisfying flavor.
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