Bring your barbecued pork to the next level with this amazing pork loin that’s crispy on the outside, and tender on the inside. Elevated with a serve of fragrant ginger carrots and delicious Thai-inspired nam jim sauce, this tantalising dish will be sure to make everyone’s mouth water. Best served with warm rice!
- 3 kg boneless loin of pork, rind on
- 1 tbsp olive oil
- 1 tbsp coarse cooking salt
ROASTED GINGER CARROTS
- 2 bunch baby carrots
- 30 g butter, chopped
- 1 tbsp olive oil
- 5 cm piece fresh ginger
- 3 clove garlic, peeled
- 3 large green chillies, seeded, chopped coarsely
- 2 coriander roots
- 2 tbsps fish sauce
- 2 tbsps grated palm sugar
- 3 french shallots, chopped
- ¼ cup (60 ml) lime juice
Preheat 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.
Dry the rind well with absorbent paper, then tie the pork at 5 cm intervals with kitchen string.
Rub pork will oil and then salt, massaging into the rind.
Place on a roasting rack in an aluminium roasting dish. Stand at room temperature for 30 mins.
Preheat oven to 250 C (230 C fan-forced).
Roast for about 30 mins or until the skin blisters. Turn down the temperature to 180 C (160 C fan-forced) and roast for another 1 hr.
Meanwhile, 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.
Roast at carrots 180 C (160 C fan-forced) for about 30 mins or until carrots are tender and browned lightly.
Meanwhile, make nam jim: Blend or process all ingredients until smooth.
Rest pork for 15 mins before carving, then serve with nam jim and carrots.
TIP 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 mins or until the rind blisters. Then, reduce heat to low and cook a further 45 mins to 1 hr, or until cooked as desired. This recipe is not suitable to freeze or microwave.