Sweet, juicy meat and an impossibly crunchy skin that’ll have the neighbours wondering what all the noise is coming from your place. Asian-style roast pork that takes a little preparation, but pays off in the end.
And I don’t only have one suggestion of serving it, I have three!
The first and easiest way to dish it up is just like your regular roast; sliced and served with gravy, your choice of veg and that golden sheet of crackling.
The point of difference here is the marinade I’ve used. It’s based on my dongpo pork recipe from several years ago – a richly spiced concoction that adds a fragrance to the juicy meat.
Even the marinate that’s used doesn’t end up down the sink when it has done it’s job. I’ve turned that into a rich gravy by adding coconut cream and reducing it down a tad. So much flavour!
If traditional roast pork with veg sounds a little ordinary, then why not tear it up, toss it with its juices or a little of that gravy and whack it into a crusty baguette? A few bok choy leaves, a good crack of black pepper – oh and don’t forget to sneak in some of the crackling.
Finally, we’ve all had Peking duck pancakes, right? Well then why not do away with the duck and use juicy nubs of pork, instead?
I love duck pancakes at the best of times. They’re interactive, fun to make and so delicious. You’d have to be mad to make the pancakes from scratch. Ok, not mad, just determined. When you can grab packets of perfectly made pancakes in the freezer at almost any Asian grocer, why not just do it?
Traditionally they’re served with hoisin sauce, straight up. My personal twist on that is mixing peanut butter through the hoisin, diluting it with a little water and mixing it all up until smooth. So much better, in my opinion.
The only other things you need is julienned cucumber and green onions. Oh, and lots of cold beer. That makes everything much better, doesn’t it?
Tip – If there’s any of the gravy left over, mix it with several chicken drumsticks, put it into a small roasting dish, and bake it all until cooked through.
*Pork supplied by Murray Valley Pork