Thai Roast Pork with Sticky Rice
Submitted by jalee
Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.
YIELD
6 servingsPREP
110 minCOOK
60 minREADY
170 minThis is the kind of dish you smell from two blocks away at a Thai street stall, and you follow your nose until you find it.
Pork loin soaks overnight in a sticky-sweet marinade of oyster sauce, dark and light soy, sugar, and a splash of whiskey that adds a subtle smoky depth.
Then it hits the charcoal grill, basting in its own marinade until caramelized and charred at the edges.
Slice it thin, pile it over a bed of steamed sticky rice, and drizzle the boiled-down marinade on top like gravy.
Cucumber slices and fresh tomatoes cool things down, while cilantro, scallions, and sliced chilies bring the heat right back.
Chef Tips
- Marinate overnight, not just an hour; the difference between good and unforgettable is those extra hours in the fridge
- Poke the pork all over with a fork before marinating so the sauce penetrates deep into the meat
- Soak sticky rice for a full 30 minutes before steaming, and toss it with oil after cooking to keep the grains from clumping into a brick
- Boil the leftover marinade before drizzling; it’s been in contact with raw pork and needs a full rolling boil for food safety
Ingredients
Directions
Wash and pat dry the pork.
Slice into large pieces--about 1inch 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 minutes and drain well.
Pour rice in a wet-paper towel lined steamer and steam over high heat for 40 to 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 1½ inch pieces and about ¼ inch 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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