Lemongrass Pork

By norsegal8

This cheater's version of porchetta makes a grea filling for báhn mi, though it's also good on it's own, with rice and a vegetable side dish.

Ingredients

• 3/4 cup finely chopped lemongrass
• 1/4 cup chopped garlic
• 3 tablespoons kosher salt
• 1 1/2 tablespoons coriander seeds, toasted in a dry pan until fragrant, cooled and ground
• 1 1/2 tablespoons black pepper
• 1/4 cup canola oil
• 4 pounds boneless pork loin

Preparation

Step 1

1. In a bowl, combine the lemongrass, garlic, salt, coriander and pepper and stir to mix. Add the oil and stir until a thick paste forms. Set aside.

2. Place the pork loin on a cutting board. Beginning at one end of the loin, make a horizontal cut about 1-inch deep. Continue cutting the length of the loin. Then, return to the start of the cut, and deepen the cut, pulling back the meat as you go, until the pork loin opens like a magazine. Do not cut all the way through.

3. Spread three-quarters of the spice mixture on the top of the pork, and roll the pork into a tight cylinder, securing it at 3-inch intervals with butcher's twine. Rub the remaining spice mixture on top of the meat. Place the meat on a rimmed baking sheet, cover loosely with plastic wrap and refrigerate for at least 8 hours.

4. When you are ready to cook the meat, remove it from the refrigerator and bring it to room temperature. Preheat the oven to 325°F.

5. Roast the pork for about 1 1/4 hours, until an instant-read thermometer inserted into the thickest part of the shoulder registers 140°F. Transfer the shoulder to a platter and tent with aluminum foil.

6. If serving the pork hot as a main course, let rest for about 30 minutes, then slice and serve. If you are planning to use the pork for sandwiches, let cool completely before slicing.