Roast Pork with Peanut Chimichurri

<span itemprop="name">Roast Pork with Peanut Chimichurri</span>


Roast Pork

  • 3 inches’ ginger
  • 10 large garlic cloves
  • 2 tbsp. soy sauce
  • 1 tbsp. chili paste
  • 3 tbsp. brown sugar
  • 1/4 c fish sauce
  • 9 lb pork loin

Peanut Chimichurri

  • 3 tbsp. sugar
  • 1 tsp. xantham gum
  • 1 ¼ c water
  • ¼ c fish sauce
  • ½ c rice wine vinegar
  • zest and juice of 3 limes
  • 3 tbsp. chili paste
  • 2 bunches cilantro, chopped
  • 1 c roasted peanuts, chopped


Roast Pork

  1. Grind the ginger and garlic into a paste in a food processor, add the soy sauce, chili, sugar and fish sauce. Taste the marinade and adjust the seasoning before adding the pork loins.
  2. Marinate the pork for 2-8 hours, meanwhile make the peanut chimichurri.
  3. Preheat the oven to 400F.
  4. Remove the pork from the marinate and transfer to a roasting pan, bake at 400F for about 30 minutes depending on the size. A thermometer inserted in the center should read 145F.
  5. Rest the pork for 10 minutes, slice and then serve with the peanut chimichurri.

Peanut Chimichurri

  1. Mix together the sugar and xantham gum, whisk in the water until the sugar is dissolved and add the remaining ingredients, refrigerate till needed.
  2. Slice the roasted pork and serve with the peanut chimichurri, I like to serve this with lightly seasoned rice noodles or lots of rice.

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