Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Uncooked sticky rice --
(makes 5 1/3 cups co
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 --
(See Aew Khon Wan)
2 1/2 tb Light soy sauce (See Aew
Sai
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
Tast

*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. Makes 7 servings.

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