Roast Pork with Sticky Rice (Moo Yang Kao Neow)

3 cup Uncooked sticky rice
6 cup Very warm (almost hot) water
4 Tablespoon Oil
1 ½ pound Pork roast
2 Tablespoons Oyster sauce
5 Tablespoons Sugar
1 Tablespoon Thai dark sweet soy sauce
2 ½ Tablespoon Light soy sauce
3 Tablespoons Whiskey (optional)
¼ cup Chopped cilantro leaves
½ cup Chopped green onions
3 medium Cucumbers sliced
2 large Tomatoes sliced
Sliced fresh chilies to taste

Preparation
1. Wash and pat dry the pork.
2. Slice into large pieces about 1" thick.
3. Pierce both sides of each piece of pork with a fork.
4. Place in a flat bottom container with lid.
5. Blend oyster sauce, sugar, the two soys and whiskey well.
6. Pour over the pork and mix.
7. Cover and marinate in the refrigerator at least 1 hour.
8. Soak sticky rice in water for 30 mins and drain well.
9. Pour rice in a wet-paper towel lined steamer.
10. Steam over high heat for 40-45 minutes.
11. Place cooked rice in a container, mix with the oil to coat well.
12. Cover the sticky rice and set aside.
13. Charcoal grill the pork over medium heat until well done.
14. Baste with the marinade on each side halfway through.
15. Make a sauce by bringing the rest of marinade to a boil.
16. Slice pork into 1" X 1 ½" pieces and about ¼" thick.
17. Spread the rice onto a platter.
18. Cover the rice with the pork slices
19. Pour the warm sauce over the sliced pork.
20. Sprinkle cilantro, green onions and chilies.
21. Garnish with sliced cucumbers and tomatoes.

Makes 6 Servings