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.

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.





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