Roast Pork in Lemongrass & Turmeric

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This delicious and decadent roast recipe came about after being given yet another food challenge by my lovely blogger friends at Editors’ Ink, who are working together with Profood.hk to showcase some rather lovely ingredients.

Naturally they thought of yours truly. The first ingredient I was given was a beautifully aromatic Mekhala lemongrass and turmeric paste from here. At HK$34 a jar, I think this is a wonderful bargain. A little goes a long way!

Roast pork is one of those wonderful homely, comforting winter foods. With autumn on its way, I thought the pork would work wonderfully with this paste. Lemongrass has long been used with pork in Thai food, and marries well, cutting through the fat with a citrussy bite. And just look at the colouring on it! swoon  

Roast Pork 2

The crackling came out just perfect and crispy. Definitely a roast for sharing with your bacon loving friends…

Surprisingly, we had half left over, which I think would be delicious in some fried rice, or a few slices atop a bowl of hot ramen. YUMMMMM!

 

Roast Pork in Lemongrass & Turmeric
Serves 2
An aromatic and decadent roast for autumn!
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Prep Time
24 hr
Cook Time
2 hr 15 min
Prep Time
24 hr
Cook Time
2 hr 15 min
Ingredients
  1. 850 grams of pork belly, skin on
Marinade
  1. 1 tablespoon of lemongrass & turmeric paste
  2. 1 tablespoon of minced fresh garlic
  3. 1 tablespoon of vegetable oil
  4. 2 tablespoons of soya sauce
  5. 1 tablespoon of brown sugar
  6. Salt and vegetable oil for rubbing on skin
Method
  1. Score or ask your butcher to score the skin of the pork belly. Rub ½ tablespoon of salt over the skin. Mix the marinade ingredients, and rub on the underside of the pork belly (meat side) and leave to sit in a tray on the bottom shelf of your fridge for a few hours (preferably overnight).
  2. Pre-heat the oven to 200c for 15 minutes before putting the pork in. Roast for 30 mins skin side up on a rack on a roasting tin with a cup of water in the tin, then turn the oven down to 150c and roast for 1 hr and 15 minutes. Check the meat to see if it’s tender. If it is, remove the skin from the meat and return the crackling to the oven to finish, by turning the oven back to 220c and roasting for 15-20 minutes until the crackling is crisp and crunchy. If not done yet, keep skin on the meat and continue roasting.
  3. Serve with roasted vegetables or a lovely green salad.
Notes
  1. Serve with something sharp and crisp to counter
Jasmine & Ginger http://jasmine-ginger.com/

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