Thai Roast Pork with Sticky Rice

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Time to Prepare this Recipe 170 minutes Prep: 110 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 1107 calories per serving view nutrition facts
# of servings this recipe makes 6-8 servings suggest servings
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Ingredients

3 cups rice sticky, uncooked
6 cups water very warm
4 tablespoons vegetable oil
1 1/2 pounds pork roast
2 tablespoons oyster sauce
5 tablespoons sugar
1 tablespoon soy sauce, dark thai, sweet
2 1/2 tablespoons soy sauce, light
3 tablespoons whiskey optional
1/4 cup cilantro leaves chopped
1/2 cup scallions, spring or green onions chopped
3 medium cucumbers sliced
2 large tomatoes sliced
1 x chilies fresh, sliced, to taste

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 40-45 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 inch pieces and about 1/4 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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Nutrition Facts

Serving Size 988g
Amount per Serving
Calories 1107 24% of calories from fat
% Daily Value*
Total Fat 30.0g46%
 Saturated Fat 8.0g38%
 Trans Fat 0.0g
Cholesterol 135mg45%
Sodium 1016mg42%
Total Carbohydrate 136.0g45%
 Dietary Fiber 4.0g18%
 Sugars 21.0g
Protein 60.0g120%
Vitamin A 20%  Vitamin C 34%
Calcium 14%  Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Banana Spicecake

The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn't terribly high but it was nice and moist and flavorful. In fact, the kids didn't want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

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