Ingredients
- 1kg boneless pork loin, plus some string
- 6 sticks of lemongrass, with the tough outer bits removed
- 3 cloves garlic
- 3 tsp flaky salt (must be flaky)
- 2 tbsp coriander seeds
- Black pepper
- 2 tbsp approx, curry leaves
- Big knob ginger, peeled and roughly chopped
- Big bunch coriander
- Few tbsp honey
First, blitz together in a blender all the ingredients except the pork and the honey. Next, slice the loin horizontally and then make another horizontal slit so that it opens flat – you want it flat so you can then spread all of of the stuffing over the entire inside. Roll up the joint, with the mixture on the inside, and tie with twine. If any bits fall out, use them to rub the outside of the pork. Leave it to marinate overnight if possible, but don’t fret if it only gets an hour. It will still taste great.
Before cooking, remove the joint from the fridge and bring it to room temperature if possible (by leaving it out for 30-60 minutes).
Place in a roasting tin and bake at 170 degrees Celsius/gas 3 for two hours before basting with the honey for a final half hour. Leave to cool slightly before slicing and serving.
dkemp@irishtimes.com
Food cooked and styled by Domini Kemp and Gillian Fallon
