Sunday, 5 October 2014

A New Take on Roast Pork

The loin  of pork was in the fridge ready for roasting, but the warm and sunny day made me want something lighter and fresher. I made a rub of salt, Chinese  Five Spice powder, garlic powder and a little oil, rubbed it into the skin of the pork and put it into the oven to cook. Some potatoes were roasted in with the pork until crispy and golden brown and instead of the usual veg and gravy I made a coleslaw of cabbage, carrot, apple and fresh herbs and Sticky Soy and Chilli Glaze.

To assemble

Allow the pork to rest for at least fifteen minutes before slicing into thick slices. 
Pile the slaw in the middle of the plate, top with one or two slices of the pork, a little crackling and spoon over some of the glaze. Garnish with fresh coriander leaves and accompany with the crispy roast potatoes.

Simple Sticky Soy and Chilli Glaze

1/2 cup Sweet Chilli Sauce
1/3 cup brown sugar
1/4 cup ke cap manis soy sauce
1/2 cup lime juice
1 clove garlic, crushed
1 small knob green ginger, finely grated
1 small red chilli, finely chopped or a pinch of chilli flakes/ teaspoon sambal oelek

Fish sauce and Sesame oil to finish

Combine all ingredients in a saucepan and simmer together until reduced and syrupy,  check flavour and add fish sauce to taste and a little sesame oil.

1/4 cabbage, finely shredded
1 carrot, grated
1 apple, julienned or thinly sliced and cut into small pieces
fresh Asian herbs, finely chopped (coriander, mint, Thai basil, Vietnamese mint)
Sushi vinegar for dressing

Combine all salad ingredient, toss to mix and then dress with a little sushi vinegar

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