Sometimes its cool to take a recipe and adapt it for something entirely different. What we have here is meant to be a Filipino style rib recipe that I rearranged a bit to suit an entire pork roast. Recently we’ve been doing a lot around pork roast simply because they’re really versatile and easy to work with. So, I give you Pork Roast, Filipino style…
So first you’ll need to marinate the pork roast over night in the following marinade:
- 2/3 cup light soy sauce
- the juice and grated zest of 1 large orange
- the juice and grated zest of 1 large lemon
- the juice and grated zest of 1 large lime
- 2 stalks of fresh lemon grass, trimmed up and sliced thinly
- 1 tbsp fresh minced ginger
- 4 cloves minced garlic
Take all of the above ingredients and pulse them in a blender until it turns into a smooth puree. Take the pork roast and trim off all of the silver skin and excess fat then place it in a non-reactive bowl and pour the marinade over the roast. Close up the lid and let it sit over night. What you’ll get is an amazing citrus/garlic/ginger waft when you open the lid the next day that’s simply amazing!
Fast forward 24 hours, remove the pork roast from the marinade and discard it. Pat dry the roast but don’t bother rinsing it as you’ll want to keep some of that crazy taste in the marinade on the surface of the roast. Truss the roast between each of the ribs to make a uniform roast. This really helps with even cooking and it looks kind of nice as well! Now you’ll need to prepare the rub for the roast by combining the following in a shallow pan for the stove top:
- 1 tbsp sweet paprika
- 2 tsp regular black peppercorns
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp fennel seeds
- 1 red chili pepper – thinly sliced and seeds included
Dry roast the spices and chili for about 3 minutes or so and stop just as they start to let off a bit of smoke and major smell. Let the spices cool down a bit and then put then all in your spice grinder. To the mix, add:
- 2 tsp light brown sugar
- 2 tsp Kosher salt
Grind up everything until its a fine powder. The smell in the kitchen will be outstanding at this point.
Now, coat your roast with a bit of vegetable oil and rub the spice mixture all over the roast, covering every spot possible, especially between the bones! Place the roast on a rack and let it sit in the fridge until you’re ready to get it on the grill. I let my roast sit in the fridge for another 6 hours which allowed the rub to penetrate the surface of the roast a little bit deeper.
When you’re ready set up your grill for direct heat at about 500F as you’re going to want to sear the exterior of the roast. Carefully sear all sides and try not to singe your fingers in the process. Solid tongs work well here. Once seared (5-8 minutes worth) remove the roast and place it in a v-rack over a drip pan. Add about 2 inches worth of beef stock to the drip pan and insert your thermometer into the centre of the roast. Add a handful of hickory chips to the fire, shut down the vents, add your place setter for indirect heat and finally put your drip pan, rack and roast on the grid. Close the dome and shoot to stabilise the external temperature to 300F with an internal roast temperature of 140F. Without peeking, this should take about 2 hours to reach your desired internal temperature.
Now, on to the bbq sauce! You’ll need the following ingredients:
- 6 big ripe plums, pitted and sliced in quarters
- 1 tbsp peeled, minced fresh ginger
- 1 stalk of fresh lemongrass, trimmed and finely chopped
- 1 hot red chili pepper (seeds included) finely chopped
- 2 green onions, finely chopped
- 2 cloves of fresh garlic, minced
- 3 tbsp light soy sauce
- 1 tbsp dark molasses
- 3 tbsp quality honey
- 1 tbsp rice wine vinegar
- the juice of 1 whole lemon
Combine all the ingredients in to a medium sized pot. Bring it all to a boil over medium heat and then let it reduce uncovered until the plums are super soft (about 20 minutes should do it!) Transfer the mixture once cool enough to a food processor and blend it all into a thick sauce. Taste it and adjust for balance with a bit more honey or lemon juice. Having said this, the proportions above yielded a perfectly balanced sweet, salty, tart and spicy sauce. Heather absolutely loved it! Set the sauce aside and it should stay warm enough to serve on the roast.
Back to the roast. Remove it when it hits an internal temperature of 140F and let it rest for about 10 minutes. Carve the roast between the bones and serve immediately. Heather prepared an amazing cheesy mash along with a simple garden salad. The result? A+++++ Its a slightly more complicated recipe but well worth all the effort. I’d like to encourage my new Egg brother Mr. Adam Shalaby from Toronto to try this recipe on his brand new Big Green Egg! Let us know how it goes Adam and welcome to the world of Eggness!
Overall Heather Rating: 10/10