Categories: Pork/ham, Rice/grains, Thai 
      Yield: 7 servings 
  
      3 c  Uncooked sticky rice                3 tb Whiskey (optional) 
      6 c  Very warm (almost hot) water      1/4 c  Chopped cilantro leaves 
      4 tb Oil                               1/2 c  Chopped green onions 
  1 1/2 lb Pork roast                          3 md Cucumbers; sliced 
      2 tb Oyster sauce                        2 lg Tomatoes; sliced 
      5 tb Sugar                                    Sliced fresh chilies 
      1 tb Thai dark sweet soy sauce                - to taste 
  2 1/2 tb Light soy sauce                 
  
  *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)