Thai Red Roast Pork

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.
Serves 4-6

Herb and Mustard pork neck with roast beetroot

I always remember Aunty Mary’s delicious, tender pork neck roasts when she would have us over for weekend lunches when she was still entertaining at home.This version is a bit more herby and peppery and the vegetables probably have a more Contemporary feel to her traditional English accompaniments but the moist tender pork neck is a tribute to those hearty lunches we used to enjoy at her place. The beetroot cooked alongside the pork is a delicious sweet, crunchy alternative to apples. One of these days I’m going to return the favour and cook this for Aunty Mary!

Prep time: 5 minutes Cooking time: 1.5 hours
750g-1kg boneless pork neck
2 tspns Dijon mustard
Handful Rosemary leaves stripped off stalks
1 tspn dried oregano
3 cloves garlic
1 tspn Maldonado sea salt
2 tspns cracked black pepper
1 tbspn olive oil

1-2 fresh beetroots cut into wedges
1 small fennel bulb cut into wedges
2 carrots cut into medium size pieces
400g Pumpkin cut into pieces
2 parsnips cut into medium size pieces
Broccoli cut into florets
Olive oil spray

Pre heat oven to 180 Celsius
Crush garlic with rosemary leaves (stripped off stalk) and oregano in mortar and pestle until paste forms
Add mustard, olive oil salt and black pepper and mix well
Rub marinade all over pork
Place in roasting pan lined with baking paper
Roast for approximately 40 minutes
Remove from oven and add beetroot around pork and coat in pork juices/fat

Place all other vegetables except broccoli in a roasting pan lined with baking paper and lightly spray with olive oil spray

Return pork with beetroots and the tray of vegetables back in oven, pork on upper level and roast for a further 25-30 minutes
Use meat thermometer to check pork – either return to oven until cooked or rest covered in foil for 10-15 minutes – pork needs to be well done but juicy and tender
Add broccoli to pan of vegetables and toss gently to coat in juices and oil anad roast until broccoli starts to crisp and brown at edges

Slice pork and serve with roasted beetroot and pan juices and other vegetables on the side.

Leftovers great the next day too!

Serves 4