Roast Pork in Lemongrass & Turmeric - Profood Limited
  • Roast Pork in Lemongrass & Turmeric

October 13, 2015

With autumn well on its way, my thoughts have turned to some of the more homely of my favourite recipes – including the ultimate comfort food, roast pork. I decided to spice up this delicious roast with Mekhala’s Lemongrass Turmeric Paste; lemongrass has often been used with pork in Thai cuisine, pairing well with the meat and cutting through its fattiness with a great citrus bite, so this seemed an ideal combination. 

Mekhala’s range of easy-to-use sauces and dressings make for great store cupboard staples that bring the exotic flavours of Thailand into your cooking with the minimum of effort. I reckon a little of this beautifully aromatic paste goes a long way too… so you’ll definitely get your money’s worth out of a small HK$34 jar! 

Serves 2

Ingredients
850 grams of pork belly, skin on
Salt and vegetable oil for rubbing on skin

For the marinade
1 tablespoon of Mekhala Lemongrass Turmeric Paste
1 tablespoon of minced fresh garlic
1 tablespoon of vegetable oil
2 tablespoons of soya sauce (use GF soy-sauce or coconut aminos for a gluten-free version)
1 tablespoon of brown sugar

Method

  1. Score (or ask your butcher to score) the skin of the pork belly. Rub half a tablespoon of salt over the skin.
  2. Mix the marinade ingredients together and rub onto the underside of the pork belly (the meat side). Leave this to sit in a tray on the bottom shelf of your fridge for a few hours, preferably overnight.
  3. Pre-heat the oven to 200°C for 15 minutes before putting the pork in. Rub one tablespoon of oil and one teaspoon of salt over the skin. Roast skin-side up on a rack on top of a roasting tin (with a cup of water inside the tin) for 30 minutes, then turn down the oven to 150°C and roast for a further 1 hour and 15 minutes.
  4. Check the meat to see if it’s tender. If it is, remove the skin from the meat and return this to the oven to finish – turn the oven back to 220°C and roast for another 15-20 minutes until the crackling is crunchy and crisp. If the meat is not yet tender, keep the skin on and continue roasting until it is!
  5. Serve with roasted vegetables or a seasonal green salad. Any leftovers would also work well served with fried rice or sliced over a bowl of hot ramen!

Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.


About The Author

A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.




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