Thai · Dinner
Thai Rice With Roast Pork
Roast pork shoulder, marinated in soy sauce, five-spice and garlic then roasted until the fat crisps, sliced over steamed jasmine rice and finished with a garlic-chili-lime sauce, cucumber and cilantro. Sweet, salty and savoury with a fresh acidic edge and crunchy skin against tender meat.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
29.6gFat
51.2gCarbs
12.1gSugar
2.3gFiber
1380mgSodium
123mgChol
9.9gSat Fat
780mgPotassium
55mgCalcium
2.8mgIron
0.9mcgVitamin B12
18mgVitamin C
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Whisk soy sauce, minced garlic, five-spice, honey and oil into a marinade; rub under the pork skin edges.
2
Marinate
Cover and refrigerate the pork for 2 hours until seasoning penetrates the flesh.
3
Roast
Place pork skin-side up on a rack at 425F (220C); roast 40–45 minutes until skin blisters and deep golden, 145F (63C) centre.
4
Blitz
Stir the extra garlic, lime juice, fish sauce, sugar and thinly sliced chili until sugar dissolves into sauce.
5
Plate
Mound rice on a plate, slice pork against the grain, fan over rice, spoon chili-lime sauce across top, scatter cucumber, cilantro and sliced scallion alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder, skin on
- 2 tbsp2 tbsp soy sauce
- 6 cloves6 cloves garlic
- 1 tsp1 tsp chinese-five-spice
- 2 tsp2 tsp honey
- 1 tsp1 tsp vegetable oil
- 1 1/2 cup300g cooked jasmine rice
- 22 small red chili
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 11 cucumber
- 2 tbsp2 tbsp cilantro leaves
- 22 scallion
