Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Uncooked sticky rice

  2. 6 cups 1422ml Very warm (almost hot) water

  3. 4 tablespoons 60ml Oil

  4. 1 1/2 lbs 681g / 24oz Pork roast

  5. 2 tablespoons 30ml Oyster sauce

  6. 5 tablespoons 75ml Sugar

  7. 1 tablespoon 15ml Thai dark sweet soy sauce

  8. 2 1/2 tablespoons 37ml Light soy sauce

  9. 3 tablespoons 45ml Whiskey

  10. 1/4 cup 4g / 0.1oz Chopped cilantro leaves

  11. 1/2 cup 31g / 1.1oz Chopped green onions

  12. 3 cups 711ml Cucumbers - sliced (medium)

  13. 2 cups 125g / 4.4oz Tomatoes - sliced (large)

  14. 1 Fresh chilies - sliced, to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 soy sauces 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 minutes 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.


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