Quick & Easy

Barbecued pork with nam jim

An Asian-styled pork dish with a traditional Thai dipping sauce from Australian Women's Weekly.
1H 45M



1.Lie pork flat, flesh-side down, on a chopping board. Score rind with a very sharp knife, cutting vertically into the fat but not into the meat.
2.Dry pork rind well with paper towel; tie pork at 5cm (2-inch) intervals with kitchen string.
3.Rub pork with oil and then salt, massaging into rind. Place pork on a roasting rack in a double-layered disposable aluminium roasting tray. Stand at room temperature 30 minutes.
4.Meanwhile, preheat a covered barbecue to the highest heat setting. Place pork in heated covered barbecue; cook, with the hood down, 30 minutes or until rind blisters. Reduce heat to low; cook a further 45 minutes to 1 hour or until just cooked through.
5.Meanwhile, make roast ginger carrots. Combine carrots, butter and oil in a small disposable aluminium roasting tray. Cut ginger lengthways into 10 ribbons using a vegetable peeler; add to tray. Cook in covered barbecue with pork for 30 minutes or until carrots are tender.
6.Rest pork 15 minutes before slicing. Serve with carrots and nam jim.
7.Make nam jim. Blend or process ingredients until smooth.

To prepare the rind, make sure the pork is well chilled, as cold rind and fat are firm and easier to cut. Pork loin has just one rectangular piece of skin to score, which makes the job much easier. Carrots can also be roasted in the oven at 180°C/350°F for 30 minutes. Nam jim is a classic Thai dipping sauce or dressing that is great with chicken, pork or red meat. There are a number of variations, but the key four elements of hot, sour, salty and sweet always remain. It goes well with this barbecued pork, as it cuts through the richness of the meat.


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