Ingredients
- •3 lb skin-on pork loin roast
- •2 tsp kosher salt
- •For spice paste:
- •6 shallots, roughly chopped
- •8 cloves garlic
- •4 red chilies, seeded
- •2 stalks lemongrass, tender white part
- •2-inch piece galangal or ginger
- •2-inch piece fresh turmeric (or 1 tbsp ground)
- •1 tbsp coriander seeds, toasted
- •1 tsp black peppercorns
- •2 tbsp coconut oil
- •1 tbsp palm sugar or brown sugar
- •For serving:
- •Steamed white rice
- •Sambal matah (raw shallot-lemongrass sambal)
- •Sliced cucumbers
Instructions
1
Blend all spice paste ingredients into a smooth paste.
2
Score the pork skin in a crosshatch. Rub paste over meat and under skin.
3
Season scored skin with kosher salt.
4
Place in a vacuum-seal bag and seal.
5
Preheat sous vide bath to 148°F (64°C).
6
Submerge and cook for 3 h.
7
When done, pat skin completely dry.
8
Preheat oven to 475°F (246°C).
9
Roast skin-side up 20–25 min until deeply blistered and crackling.
10
Rest 10 min, then slice with some crackling per portion.
11
Serve with rice, sambal matah, and cucumbers.
Notes
- •Fresh turmeric stains everything - wear gloves
- •Galangal is more floral than ginger and worth seeking out
- •In Bali this is the ceremonial feast dish
- •The spice paste can be made 3 days ahead
Nutrition information
Calories
480 cal
Protein
42g
Fat
30g
Carbs
8g
Tags
indonesianbalineseroastedspicy