Balinese Spiced Pork Loin
Balinese flavours and spices would also work well with barbequed pork shoulder
Prep
3hr 30

Cook
35

Serves
10

Indredients
3kg pork loin, trimmed
30g spinach, thinly sliced
50g kale, thinly sliced
100g leek, thinly sliced
Balinese Spice Paste
25g Essential Cuisine Asian Aromatic Base
10g Essential Cuisine Zesty Chermoula Seasoning
5g black peppercorns
1 lemongrass stick, chopped
6 shallots, sliced
2 lime leaf, shredded
2 red chillies, sliced
10 macadamia nuts, chopped
Spiced Basting Sauce
10g Balinese spice paste
5g ground turmeric
5g Essential Cuisine Chicken Stock Mix
100ml water
40ml vegetable oil
Salt
Method
- In a mortar, grind the peppercorns, shallots, lime leaf, lemongrass, nuts and chillies. Mix into the Essential Cuisine Asian Aromatic Base. Take 10g and make into the basting sauce.
- Carefully cut and roll the pork loin into a “slab”. Rub 2/3 of the spice paste on the pork loin and marinade for 2-3 hours. Mix the remaining spice mix with the spinach, kale and leeks.
- Spread over the pork loin, roll up and tie tightly with butchers string.
- Seal the pork in a hot pan, rolling slowly to colour all the way around. Continue to cook slowly, basting constantly, for about 20 minutes or until the pork is cooked. Remove from the heat and rest for 5 minutes before carving.
- Serve with a bean sprout salad and saffron rice.