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