Thai pork roast with garlic

Thai pork roast with garlic

By
From
Margaret Fulton Favourites
Serves
8-10
Photographer
Tanya Zouev and Armelle Habib

Trader Vic’s was an exotic Tahitian-style restaurant chain that I visited in New York and Honolulu in the 1960s. The food was out of this world: a typical dish was roast pork with cumin and wonderfully sweet fresh pineapple.

This is a lovely festive party dish when served alongside other dishes with Asian flavours. The rind is removed in this recipe, but can be baked separately in a hot oven if you want crackling. I try to get banana leaves and fern fronds to decorate the table when I make this dish — even though it is Thai, for me it is so reminiscent of those days and Trader Vic’s.

Ingredients

Quantity Ingredient
2 teaspoons ground cumin
2 garlic cloves, crushed with a little sea salt
plenty freshly ground black pepper
1 x 2kg pork loin, neck or boned and rolled shoulder, rind removed
1 fresh pineapple
4 tablespoons light soy sauce
1/4 cup rice or white wine vinegar
6 tablespoons brown sugar
6 tablespoons chopped fresh coriander leaves

Method

  1. Preheat the oven to 180°C. Combine the cumin, garlic and pepper and rub well into the meat.
  2. Cut the skin from the pineapple and use some of it to cover the piece of pork. Place the pork on a rack in a baking dish and bake for about 11⁄4 hours or until almost tender.
  3. Discard the pineapple skin, then baste the meat with a mixture of the soy sauce, vinegar and sugar, with half the chopped coriander. Return to the oven for a further 15 minutes, basting frequently. Remove the pork from the oven and place on a platter, skim the fat from the sauce and serve the sauce with the meat. Cut the pineapple into spears or rings and use to garnish the pork along with the remaining coriander. Serve warm or at room temperature, carved into slices, with plain steamed rice.
Tags:
Margaret
Fulton
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