Balinese slow-roast Pork

This is a new one for us but definitely will be one we do again. Rick Stein’s Far Eastern Odyssey book uses the spice paste for a number of different recipes and it is what this dish is all about.

Recipe:
2.25kg piece of boned pork shoulder (skin on and scored)
1 quantity Balinese spice paste (see below)
2 tbsp vegetable oil
1/2 tsp turmeric powder

Spice paste recipe:
1 1/2 tsp black peppercorns
1/2 nutmeg
25g macadamia nuts
1 tsp sesame seeds
60g shallots
85g peeled ginger
1 tsp turmeric powder
3 fat lemongrass stalks
20g garlic
2 medium hot red chillies
3 red bird eye chillies
1 tsp shrimp paste
1 tsp palm sugar
1 tsp salt
3 tbsp vegetable oil
Juice of 1/2 a lime

Spice paste method:
Grind peppercorns, nutmeg, nuts and sesame seeds to a fine powder (we used the hand grinder) and tip into a food processor. Add everything else and blend to a smooth paste.

Recipe method:
Lay pork skin side down and spread paste all over the flesh. Roll into a neat joint and leave for at least an hour or overnight for the skin to dry (we left for 24 hours). Preheat oven to 220’C/gas 7.

Weigh the stuffed joint and calculate 25 minutes for each 450g (1lb). Mix oil with the turmeric and brush over the skin. Sprinkle with salt. Put joint on a rack in a roasting dish and roast for 20 minutes. Lower the heat to 180’C/gas 4 and cook for your calculated time (approx 2 hours), brushing the skin with the oil every 20 minutes or so.

Remove from the oven and leave to rest for 15 minutes. Slice the crackling off and carve the meat.

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Published in: on August 21, 2011 at 6:26 pm  Leave a Comment  
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