Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Uncooked sticky rice
6 c Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c Chopped cilantro leaves
1/2 c Chopped green onions
3 md Cucumbers; sliced
2 lg Tomatoes; sliced
Sliced fresh chilies
- to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ 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. Soak sticky 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. 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.

Shared by Gail Shimizu (BWHT68A)

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