- 3 kilogram boneless loin of pork, rind on
- 1 tablespoon olive oil
- 1 tablespoon coarse cooking salt
- 2 bunch baby carrots
- 30 gram butter, chopped
- 1 tablespoon olive oil
- 5 centimetre piece fresh ginger
- 3 clove garlic, peeled
- 3 large green chillies, seeded, chopped coarsely
- 2 coriander roots
- 2 tablespoon fish sauce
- 2 tablespoon grated palm sugar
- 3 french shallots, chopped
- 1/4 cup (60ml) lime juice
- 1Preheat the barbecue to the highest heat setting (very hot). Lie pork flat, flesh side down, on a chopping board. Score rind with a very sharp knife or Stanley knife, vertically cutting into the fat but not into the meat.
- 2Dry the rind well with absorbent paper, then tie the pork at 5cm intervals with kitchen string.
- 3Rub pork will oil and then salt, massaging into the rind.
- 4Place on a roasting rack in an aluminium roasting dish. Stand at room temperature for 30 minutes.
- 5Preheat oven to 250°C (230°C fan-forced).
- 6Roast for about 30 minutes or until the skin blisters. Turn down the temperature to 180°C (160°C fan-forced) and roast for a further hour.
- 7Meanwhile, make ginger carrots: Toss carrots in a small baking dish with butter and olive oil. Cut ginger lengthways into 10 ribbons using a vegetable peeler; add to the dish.
- 8Roast at carrots 180°C (160°C fan-forced) for about 30 minutes or until carrots are tender and browned lightly.
- 9Meanwhile, make nam jim: Blend or process all ingredients until smooth.
- 10Rest pork for 15 minutes before carving, then serve with nam jim and carrots.
As an alternative to the oven, you can place the pork in preheated covered barbecue over indirect heat and cook, with the hood down, for about 30 minutes or until the rind blisters. Then, reduce heat to low and cook a further 45 minutes to 1 hour, or until cooked as desired. This recipe is not suitable to freeze or microwave.
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