Lai Thao (Roast Pork)

We love Pork, this recipe for Lai Thao (Roast Pork) was a new one for us. We highly recommend it. Just look at the crispy skin! Definitely try this recipe!

We started with a White Nectarine Salad with Spec and Fresh Cherries. 
 

Lai Thao (Roast Pork)

New York Times

 

INGREDIENTS

Yield:Six to eight servings

 

THE SPICE MIXTURE

2       tablespoons minced garlic

1       tablespoon minced fresh ginger

2       teaspoons ground cinnamon

2       teaspoons mustard seeds, crushed

½      teaspoon ground clove

1       teaspoon turmeric

1½    teaspoons cayenne pepper

½      teaspoon black pepper

2       teaspoons salt

2       tablespoons red-wine vinegar

 

THE PORK

13-pound boneless pork loin roast, tied at 1-inch intervals

2       tablespoons ghee (clarified butter)

2½    tablespoons unsulfured molasses

1       teaspoon cornstarch, dissolved in 1 tablespoon water

1       teaspoon lemon juice

 

PREPARATION

 

1.            Combine all the spices in a bowl.

2.            Place the pork in a shallow dish and prick all over with a fork. Spread the spice mixture evenly over the pork. Cover and marinate for two hours (it may be refigerated for up to 2 days but should be taken out at least 30 minutes before cooking).

3.            Preheat the oven to 500 degrees.

4.            Place the pork, fat side up, on a rack set in a baking pan. Roast, uncovered, on the middle shelf of the oven for 15 minutes. Reduce the heat to 350 degrees, baste the pork with the clarified butter and roast for one hour. Dribble two teaspoons of molasses over the roast and continue cooking for a half hour longer until a meat thermometer inserted in the center registers 160 degrees. Remove the roast from the oven and let it rest 15 minutes for the juices to settle. Meanwhile, make the gravy.

5.            Pour three-quarters of a cup of water into the baking pan and heat it, scraping the bottom of the pan to loosen drippings. Boil for two minutes, then thicken the gravy with the cornstarch solution. Stir in the remaining molasses and the lemon juice. To serve, remove and discard the trussing strings, cut the meat into thin slices and arrange on a heated serving platter. Accompany with gravy on the side.