Thai Roast Pork with Garlic

Nick wanted to impress me with his cooking skills, so he made me this Thai roast pork with garlic over the weekend. Let's just say it's very tasty and if he has left the pork in the oven for couple minutes longer, it would be perfectly cooked and he wouldn't have had food poisoning.

Anyways, here is Nick's awesome Thai roast pork with garlic (it's actually Margaret Fulton's recipe but he made a little bit change by not using the pineapple. I reckon it's such a smart idea!)

1. Pre-heat oven to 180'c. Combine the cumin(2tsp), garlic(6 gloves, crushed with a bit sea salt) and pepper and rub well into the meat ( 1*2 kg pork loin, neck or boned and rolled shoulder, rind removed).

2. Place the pork on a rack in a baking dish and bake for about 1 1/4 hours or until almost tender.

3. Baste the meat with a mixture of the soy sauce(4tblsp), vinegar(1/4 cup rice or white wine vinegar) and brown sugar(6 tblsp), with chopped coriander(3tblsp). Return to oven for a further 15 mins ( I would suggest give it a little bit more than that or at least making sure the pork is perfectly cooked before you take it out of the oven).

4. Remove the pork from the oven an place on a platter, skim the fat from the sauce and serve the sauce with the meat. Serve warm with finely chopped coriander (3 tblsp) garnished on the top and plain steamed rice.

I think this is a great disk for sharing with a bunch of friends. It's sweet, salty, juicy and absolutely tasty! Great job, my Nicky Bear! :) xoxoxoxoxoxox