Thai Roast Pork with Sticky Rice Recipe

Name: Thai Roast Pork with Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rice sticky, uncooked; 6 cups water very warm; 4 tablespoons vegetable oil; 1 1/2 pounds pork loin 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 chopped; 1/2 cup scallions, spring or green onions chopped; 3 medium cucumbers sliced; 2 large tomatoes sliced; 1 x hot chili peppers fresh, sliced, to taste

Servings: persons

3 cups rice sticky, uncooked
6 cups water very warm
4 tablespoons vegetable oil
1 1/2 pounds pork loin 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 chopped
1/2 cup scallions, spring or green onions chopped
3 medium cucumbers sliced
2 large tomatoes sliced
1 x hot chili peppers fresh, sliced, to taste

1
Wash and pat dry the pork.
2
Slice into large pieces--about 1inch thick.
3
Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid.
4
Blend oyster sauce, sugar, the two soys and whiskey well.
5
Pour over the pork and mix.
6
Cover and marinate in the refrigerator at least 1 hour.
7
Overnight for best result.
8
Soak sticky rice in water for 30 minutes and drain well.
9
Pour rice in a wet-paper towel lined steamer and steam over high heat for 40 to 45 minutes.
10
Place cooked rice in a container and mix with the oil to coat well.
11
Cover and set aside.
12
Charcoal grill the pork over medium heat until well done.
13
Drizzle some of the marinating liquid on each side halfway through the cooking time.
14
In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl.
15
Slice pork into 1 X 1 1/2 inch pieces and about 1/4 inch thick.
16
Spread the rice onto a platter.
17
Cover with the pork pieces and pour the marinating liquid over the pork.
18
Sprinkle cilantro, green onions and chilies.
19
Garnish with sliced cucumbers and tomatoes.

1165

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups rice sticky, uncooked, 6 cups water very warm, 4 tablespoons vegetable oil, 1 1/2 pounds pork loin roast, and more.

Yes, Thai Roast Pork with Sticky Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Roast Pork with Sticky Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions