Name: Barbecued pork with nam jim
Prep time: 90 min
Total time: 90 min
Yield: 10
Ingredients: Barbecued pork; 3 kilogram boneless loin of pork, rind on; 1 tablespoon olive oil; 1 tablespoon coarse cooking salt; Nam jim; 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

Ingredients

Barbecued pork

3 kilogram boneless loin of pork, rind on

1 tablespoon olive oil

1 tablespoon coarse cooking salt

Nam jim

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

Method

1.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.

2.Dry the rind well with absorbent paper, then tie the pork at 5cm intervals with kitchen string.

3.Rub pork will oil and then salt, massaging into the rind.

4.Place on a roasting rack in an aluminium roasting dish. Stand at room temperature for 30 minutes.

5.Place in preheated covered barbecue over indirect heat and cook, with the hood down, for about 30 minutes or until the rind blisters. Reduce heat to low and cook a further 45 minutes to l hour, or until cooked as desired.

6.Alternatively, to roast the pork in the oven, preheat to 250°C (230°C fan-forced); roast 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.

7.Meanwhile, to make nam jim, blend or process all ingredients until smooth.

8.Rest pork for 15 minutes before carving, then serve with nam jim.

Not suitable to freeze or microwave. To make roasted ginger carrots, wash and trim 2 bunches of baby carrots. Toss the carrots in a small baking dish with 30g of chopped butter and 1 tablespoon of olive oil. Cut a peeled 5cm piece of fresh ginger lengthways into 10 ribbons using a vegetable peeler; add to the dish. Roast at 180°C (160°C fan-forced) for about 30 minutes or until carrots are tender and browned lightly. Or place in a foil baking dish; cook in covered barbecue with pork.
Note

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Ingredients

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