ROAST PORK WITH PINEAPPLE

By jarren

This dish achieves the classic Thai balance of sweet, sour, savoury and bitter flavours. Impress your guests with this beautifully fragrant roast surrounded by spiced pineapple slices.

Ingredients

• 1 pineapple
• 8 cloves garlic
• 1 cup chopped fresh coriander
• 1/4 cup rice vinegar
• 1/4 packed light brown sugar
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp ground coriander seeds
• 1 1/2 tsp pepper
• 1/2 tsp each cumin and cayenne pepper
• 1/4 tsp each ground cloves and nutmeg
• 1 pork rib roast, bone-in (about 4lb/2kg)
• 1/4 tsp salt
• cilantro springs (optional)

Preparation

Step 1

Cut rind from pineapple in wide strips; core and cut pineapple into bite - size pieces. Set aside rind and fruit.

In food processor, process garlic and coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, coriander seeds, pepper, cumin, half of the cayenne pepper, cloves, nutmeg and remaining vinegar.

Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL)water into pan; roast in 325 degree (160 C) oven for 1 1/2 hours, adding 1/4 cup (60mL) water at a time to pan, if necessary, as liquid evaporates. Remove rind; roast, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170F degree (75C) 30 to 45 minutes.

Transfer to serving platter, surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple, spoon pan juices over pork. Garnish with coriander sprigs, if desired.