Crispy Christmas pork goes Asian with Marion Grasby
- 2.5kg boned, rolled loin of pork, string removed
- 1 tbs vegetable oil
- 1 tbs sea salt
- Sambal oelek, to serve
- 4 French shallots, coarsely chopped
- 2 fresh long red chillies, coarsely chopped
- 6 garlic cloves, chopped
- 2 stems lemongrass, pale section only, finely chopped
- 4cm piece galangal, peeled, coarsely chopped
- 3cm piece ginger, peeled, coarsely chopped
- 1 tbs coriander seeds
- 1/2 tsp ground turmeric
- 1 tsp shrimp paste
- 1 tsp sea salt
- 60ml (1/4 cup) vegetable oil, plus 1 tbs extra
- Preheat oven to 230C/210C fan forced. For the spice paste, place all ingredients, except extra oil, in a food processor and process to form a fine paste. Heat extra oil in a small frying pan over medium heat. Add spice paste. Cook, stirring, for 3-4 minutes or until aromatic. Set aside to cool completely.
- Place pork, rind-side up, on a clean work surface. Use paper towel to pat rind dry. Use a sharp knife to score rind, cutting just into fat layer, at 2cm intervals. Turn pork over. Cut a horizontal slit in the thick side of pork without cutting all the way through. Open pork to sit flat, rind-side down. Spread with the spice paste. Roll up to enclose. Tie with kitchen string at 3cm intervals.
- Place the pork in a large roasting pan. Drizzle with vegetable oil and rub salt into the cuts. Place in the fridge, uncovered, for 30 minutes to dry out the skin.
- Roast the pork for 30 minutes or until crackling starts to form. Reduce heat to 200C/180C fan forced. Roast for a further 1 1/2 hours or until pork is cooked through.
- Rest for 10 minutes. Remove string. Transfer pork to a carving platter. Serve with sambal oelek and rice.