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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Rest for 10 minutes. Remove string. Transfer pork to a carving platter. Serve with sambal oelek and rice.