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Thai roast pork
Serves 4 Starters and mains
Ingredients
- 1kg boneless pork neck or shoulder
For the marinade
- 2tbsp oyster sauce
- 1tbsp light soy sauce
- 1tbsp dark soy sauce
- 1tbsp fish sauce
- 1/2tbsp palm sugar or soft brown sugar
For the dipping sauce
- 1tbsp dry rice grains
- 1tsp chilli powder
- 3 Thai shallots or 1/2 red onion, finely sliced
- 1 spring onion, finely chopped
- small handful coriander, leaves
- picked and finely chopped
- 4tbsp fish sauce
- 2tbsp palm sugar or soft brown sugar
- juice 1 lime
Method
The day before, mix the marinade ingredients and 1tbsp water together, then massage the marinade into the pork. Put the pork in a sealable food bag or on a tightly covered tray and put in the fridge overnight.
For the dipping sauce, toast the rice grains in a dry wok on a medium heat for 4–5 minutes until uniformly golden brown. Add the chilli powder and mix well. Allow to cool, then grind the spiced grains to a powder using a pestle and mortar or spice grinder. Mix the rest of the dipping sauce ingredients with the spiced rice powder in a ramekin or small bowl.
Preheat the oven to170C/ 150C/Gas 3. Put the pork in a roasting tin and roast for 1 hour.
Change the oven function to
grill and preheat to 230C. Grill
the pork for 5–6 minutes until
charred on one side, then flip it
over and baste with any excess
marinade. Grill the other side
for 5–6 minutes until charred.
Remove the pork from the oven,
cut it into thin slices and serve
with the dipping sauce on the
side to drizzle or dip.
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