OH! Magazine - Australian Version October 2016

PETE EVANS’ BALINESE STYLE ROAST PORK PETE EVANS Celebrity chef Pete Evans shares a beloved recipe for roast pork. This dish is based on one of Indonesia’s signature dishes called babi gulang, which is usually made with a whole suckling or larger pig. The flavour you get from making this spice paste is sensational and can also be used to flavour roast chicken. I encourage you to give this a go as it's quite a simple recipe. It should only take about 20 to 30 minutes of preparation to make the paste and to prep the veggies for a side dish, but just allow yourself a bit of time for the roasting part. How to make it: 1. Preheat the oven to 220°C. Gently pour 250ml of boiling water over the pork skin and pat the pork belly skin and meat dry with paper towel. Discard the water. Drizzle the pork skin with 1 tablespoon of oil or other fat and rub over the salt, covering the skin evenly and set aside. 2. To make the spice mix paste, process all the ingredients in a food processor to the consistency of a thick, fine paste. 3. Heat a frying pan with the remaining coconut oil over medium heat. Add the spice paste and fry for three minutes until fragrant. Remove from the heat and allow to cool. 4. Place the pork skin-side-down on a working bench. Spread a layer of the spice paste over the pork belly, then spread a thin, even layer of the shredded lime and curry leaves over the paste lengthwise. Carefully roll the pork belly, starting from the long side to form a tight roll. Tie the pork belly at five intervals with kitchen string or twine and set aside. 5. Place the pork on a rack set in a roasting tray and roast the pork for 30 minutes or until the roast starts to crackle. Reduce the heat to 180°C and cook for a further 1 to 1½ hours, or until cooked through and the pork juices run clear when inserting skewer into the thickest part of the pork. Baste the pork occasionally with the juices from the pan. Once the pork has cooked, allow to rest for 15 minutes before carving. 6. Serve with Asian greens and fresh lime. What you’ll need: 2kg free-range pork belly, skin on ½ tablespoon sea salt 2 tablespoon coconut oil, duck fat, tallow or other good quality fat, melted 3 kaffir lime leaves, in chiffonnade, finely shredded 3 curry leaves, in chiffonnade, finely shredded Spice Mix 1 teaspoon sea salt 4 garlic cloves, crushed 2cm piece of ginger, finely grated 100g fresh turmeric, grated 6 bird's eye chillies, deseeded and finely chopped 6 golden shallots, peeled and chopped 4 kaffir lime leaves, finely sliced 4 curry leaves, finely sliced 2 lemongrass stalks, white parts only, finely chopped 1½ tablespoons coriander seeds, crushed 3 tablespoons duck fat, lard or other good quality fat, melted 1 tablespoons black peppercorns, finely crushed 2cm piece galangal, coarsely chopped Serves: 6 OH! MAGAZINE (OCTOBER 2016) 21

OH! Magazine - Australian Version October 2016 | Page 21