Thai Roast Pork With Sticky Rice
Prep Time: Minutes
Cook Time: Minutes
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.
- 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)
- 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.