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Balinese-style roast pork
Balinese-style roast pork
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Prep Time:
50 minutes
Cook Time:
120 minutes
Total Time:
170 minutes
"Deliciously crispy Asian-style Christmas pork by Marion Grasby"
Ingredients:
  • 2.5kg boned, rolled loin of pork, string removed
  • 18.40 gm vegetable oil
  • 9.60 gm sea salt
  • Sambal oelek, to serve
  • 4 French shallots, coarsely chopped
  • 2 fresh long red chillies, coarsely chopped
  • 6 garlic cloves, chopped
  • 2 stems lemongrass, pale section only, finely chopped
  • 4cm piece galangal, peeled, coarsely chopped
  • 3cm piece ginger, peeled, coarsely chopped
  • 20.00 ml coriander seeds
  • 1/2 tsp ground turmeric
  • 6.10 gm shrimp paste
  • 2.40 gm sea salt
  • 60ml (1/4 cup) vegetable oil, plus 1 tbsp extra
Instructions:
  • Preheat your oven to 230C/210C fan forced. Make the spice paste by blending all ingredients, except extra oil, in a food processor until smooth. Heat extra oil in a small frying pan over medium heat, then add the spice paste. Cook and stir for 3-4 minutes until fragrant. Let it cool completely.
  • Lay the pork, rind-side up, on a clean work surface. Pat the rind dry with a paper towel. Score the rind with a sharp knife, cutting into the fat layer at 2cm intervals. Flip the pork over and make a horizontal slit in the thick side without cutting through. Open the pork flat, rind-side down. Spread the spice paste evenly. Roll up the pork to enclose the filling and tie with kitchen string at 3cm intervals.
  • In a large roasting pan, lay the pork and generously drizzle with vegetable oil. Gently massage salt into the cuts. Refrigerate uncovered for 30 minutes to crisp up the skin.
  • Roast the pork at 220C until crackling starts to form, then lower the heat to 200C/180C fan forced and continue roasting for 1 1/2 hours until the pork is cooked through.
  • Let the pork rest for 10 minutes then carefully remove the string. Place the pork on a beautiful carving platter and serve with sambal oelek and rice.

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