This is a succulent roast pork recipe that is so easy to make. As well as being delicious thinly sliced and accompanied with cucumbers as a centrepiece of a Thai meal, the leftovers are delicious in Thai Pork Noodle Soup. If you can’t be bothered making it, of course you can buy red roast pork readymade from your local Chinatown.
Prep time: 5 minutes Marinate: minimum 2 hours or overnight
Cooking time: 50 minutes
1 kg of pork loin fillets
1/2 teaspoon red food colouring
1/4 cup of water
1 tablespoon each of fish sauce, hoisin sauce, light soy sauce, Chinese cooking wine or sherry
1 tablespoon sugar
1 tablespoon freshly grated ginger
3 cloves garlic crushed
1/2 teaspoon five spice powder
2 star anise crushed
1 tablespoon sesame oil
Coriander to garnish
Put all ingredients except pork, water and red food colouring in a blender and blend until a smooth paste form
Mix red food colouring and water in steel or ceramic bowl
Add pork and using gloves massage food colouring, then marinade into meat, cover with plastic wrap
Set aside in refigerator for at least 2 hours or overnight
Pre-heat oven to 230 degrees celcius
Put pork on roasting rack and keep marinade for basting
Cook pork for 10 minutes to create a “crust”, then lower heat to 180 degrees and baste regularly with marinade, cook for another 45-50 minutes at least. Check meat to ensure it is cooked – Be careful not to cook too long as it will dry out.
Serve warm after resting for 10 minutes, then slicing. Goes well with sliced cucumber and Thai sauces or use in stir fries and soups.