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Aromatic Roast Pork

A community recipe by

Not tested or verified by Nigella.com

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Introduction

We love any roast, from roast chicken, pork, beef, vegetables. This one has got a sweet Chinese flavour to it.

We love any roast, from roast chicken, pork, beef, vegetables. This one has got a sweet Chinese flavour to it.

Ingredients

Serves: for the whole family

Metric Cups
  • 1⅘ kilograms pork loin (boned, rolled and trussed)
  • 30 millilitres brown sugar
  • 125 millilitres low salt soy sauce
  • 10 millilitres dried chilli flakes
  • 3 cloves garlic (crushed)
  • 30 millilitres grated fresh root ginger
  • 10 millilitres chinese five spice
  • 2 limes
  • 1 orange (juice, and grated rind)
  • salt
  • pepper
  • 3⅞ pounds pork loin (boned, rolled and trussed)
  • 1 fluid ounce brown sugar
  • 4 fluid ounces low salt soy sauce
  • fluid ounce red pepper flakes
  • 3 cloves garlic (crushed)
  • 1 fluid ounce grated fresh gingerroot
  • fluid ounce chinese five spice
  • 2 limes
  • 1 orange (juice, and grated rind)
  • salt
  • pepper

Method

Aromatic Roast Pork is a community recipe submitted by SAFruitCake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place the pork loin in an oven pan.
  • Mix the brown sugar, soya sauce, chilli flakes, garlic, ginger, spice, lime juice and orange rind.
  • Add salt and pepper to taste and pour the mixture over the pork.
  • Marinate for at least one hour.
  • Preheat the oven to 190 °C and roast the meat for 30 minutes.
  • Reduce the temperature to 160 °C and roast for another 20 to 30 minutes.
  • Baste frequently with the marinade druing roasting.
  • the meat from the oven, cover with aluminium foil and leave to rest for 10 to 20 minutes before carving.
  • Place the pork loin in an oven pan.
  • Mix the brown sugar, soya sauce, chilli flakes, garlic, ginger, spice, lime juice and orange rind.
  • Add salt and pepper to taste and pour the mixture over the pork.
  • Marinate for at least one hour.
  • Preheat the oven to 190 °C and roast the meat for 30 minutes.
  • Reduce the temperature to 160 °C and roast for another 20 to 30 minutes.
  • Baste frequently with the marinade druing roasting.
  • the meat from the oven, cover with aluminium foil and leave to rest for 10 to 20 minutes before carving.
  • Additional Information

    Wonderful with some roast butternut, brush it with some of the meat pans juices. Also with Nigellas white bean mash

    Wonderful with some roast butternut, brush it with some of the meat pans juices. Also with Nigellas white bean mash

    Tell us what you think