Hawaiian roast pork

If you want crackling, score the skin with the tip of a sharp knife. Otherwise, leave the skin plain and remove before carving. Great served with Honeyed Apples: Cut 4 cored apples into chunks. Toss in lemon juice. Sauté in 50g butter until softened. Add a pinch of ground cinnamon and 3 tablespoons of honey. Cook until golden.

Ingredients

1 ½ kgs	Boned pork shoulder roast (Main)
¼ cup	Soy sauce
¼ cup	Brown sugar
1 clove	Garlic, crushed
1 Tbsp	Finely grated root ginger
1 tsp	Sesame oil
1 can	Coconut Milk, (400g)

Directions

1. Place the pork in a bowl or plastic bag. Combine the soy sauce, brown sugar, garlic, ginger, sesame oil and a 1/2 cup of coconut milk. Mix well. Pour over the pork and move the meat around until well coated.
2. Cover and refrigerate for at least 4 hours or overnight. Turn often.
3. Preheat the oven to 200°C. Drain the meat, reserving the marinade.
4. Place the pork on a rack in a roasting pan. Add a cup of water to the pan. Reduce the temperature to 180°C and roast for about 30 minutes per 500g (internal temperature 71°C). Cover with foil and stand for 20 minutes before carving.
5. Meanwhile, strain the marinade and bring to the boil. Add the remaining coconut milk. Simmer for a few minutes. Serve as a sauce with the pork. Marries well with Seedlip's Spice 94.

See more of Jan's roast recipes

• Roast vegetable loaf
• Thai roasted chicken