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Roast pork with Thai chilli-mustard sauce and herbs recipe
Roast pork with Thai chilli-mustard sauce and herbs recipe
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Succulent roast pork paired with zesty Thai chilli sauce - the perfect twist on a classic dish.
Ingredients:
  • 2.5kg Pork Leg Roast Boneless
  • 4 shallots, unpeeled, quartered
  • 1 garlic bulb, unpeeled, broken into cloves
  • 4cm-piece ginger, unpeeled, sliced
  • 1 large shallot, peeled, quartered
  • 6 garlic cloves, peeled
  • 2 long red chillies, tops removed
  • 150g brown sugar
  • 95g mustard
  • 80ml rice wine vinegar
  • 60ml fish sauce
  • 4cm-piece ginger, peeled, sliced
  • 1/4 tsp ground coriander
  • 0.63 gm ground cumin
  • 3 limes, juiced
  • 1 bunch basil, leaves and tender stems only
  • 1 bunch coriander, leaves and tender stems only
  • 1 bunch basil, leaves and tender stems only (about 4 loosely packed cups)
  • 1 bunch coriander, leaves and tender stems only (about 4 loosely packed cups)
  • 1 large carrot, peeled, shredded
  • 4 radishes, thinly sliced
Instructions:
  • Preheat your oven to 150°C (130°C fan-forced) and place a rack in the center. Use a sharp knife or box cutter to enhance the scoring in the pork skin and fat without cutting through the meat. Season the pork generously with salt.
  • Place shallots, garlic, and ginger in the center of a rimmed baking tray. Place the pork on top. Roast for 2-2½ hours or until the pork reaches an internal temperature of 50°C when tested with an instant-read meat thermometer. Drain excess fat from the tray and blot off any remaining fat with paper towel.
  • Preheat the oven to 250°C (230°C fan-forced). Roast the pork for an additional 20-30 minutes until the skin is crispy, internal temperature reaches 60°C. Place the pork on a carving board to rest for 20 minutes.
  • For the chili-mustard sauce, heat a cast-iron skillet or large heavy-based saucepan over medium-high heat. Sauté shallot for 4 minutes until softened. Add garlic and chilies, cook for 6 minutes until charred all over, then transfer to a blender.
  • Combine sugar, mustard, vinegar, fish sauce, ginger, ground coriander, cumin, ¼ cup (60ml) lime juice, and 1 tsp sea salt flakes with the vegetables in a blender. Blend until smooth, scraping down the sides as necessary. Add basil and coriander leaves and stems, then blend until smooth. Adjust seasoning with more salt and lime juice, if desired.
  • In a medium bowl, mix together the fresh flavors of basil, coriander, spring onions, carrots, and radishes to create a vibrant herb salad.
  • Slice the pork into 2cm-thick pieces using a large serrated knife. Serve with the chilli-mustard sauce and herb salad.

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