What makes it Thai? Well inclusion of Thai red chili's for one. Lemon grass, cilantro and fish sauce also add to the Thai flavor profile. The clincher however is the can of coconut milk. All combined its that salty sweet spicy profile that the Thais are known for.
As you are using coconut milk line your baking dish with foil. It cooks down to a thick paste that is nearly impossible to chip off when done. Seriously. line it with foil and forget about it. Easier to dispose of a wad of foil than cleaning off baked on coconut milk.
Thai Pork Roast
- 3 lb pork loin roast
- 1/3 c soy sauce
- 1 T fish Sauce
- 1 T Lemon grass puree
- 2 cloves garlic - minced
- 1 bunch cilantro
- 10 Thai red chili
- 1 can coconut milk
Night before you want to roast off the meat take your pork roast and put it into a ziplock gallon sized food bag. Combine 1/4 c minced cilantro, soy sauce, fish sauce and garlic. Pour over the pork roast, massage into the meat. Seal bag and refrigerate, turning occasionally to ensure good even contact of marinade with the meat.
1/2 hour prior to baking preheat oven to 350F and pull meat out of fridge and set on counter to room up to room temp for more even roasting. Line baking dish with foil.
Chop 7 Thai red chilies. Mince 1/2 c cilantro. Sprinkle evenly over the bottom of the foil lined baking dish. Remove pork roast from ziplock bag and toss out excess marinade. Place pork on top of the bed of chopped chili and cilantro. Shake can of coconut milk well. Pour over the pork roast.
Sprinkle 1/4 c chopped cilantro over the top of the pork roast. Take remaining 3 chilies and remove stem, slice lengthwise. Place slice chili half, cut side down on top of pork roast. Arrange so they are evenly spaced.
Roast until meat thermometer or oven probe reaches 150F (about 1 hour). Pull from oven and let rest 15 minutes before carving and serving.
Pork Roast all set for the oven