Lai Thao (Roast Pork)
- Total Time
- 2 hours, plus 2 hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons minced garlic
- 1tablespoon minced fresh ginger
- 2teaspoons ground cinnamon
- 2teaspoons mustard seeds, crushed
- ½teaspoon ground clove
- 1teaspoon turmeric
- 1½teaspoons cayenne pepper
- ½teaspoon black pepper
- 2teaspoons salt
- 2tablespoons red-wine vinegar
- 13-pound boneless pork loin roast, tied at 1-inch intervals
- 2tablespoons ghee (clarified butter)
- 2½tablespoons unsulfured molasses
- 1teaspoon cornstarch, dissolved in 1 tablespoon water
- 1teaspoon lemon juice
The Spice Mixture
The Pork
Nutritional analysis per serving (8 servings)
297 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 31 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the spices in a bowl.
- Step 2
Place the pork in a shallow dish and prick all over with a fork. Spread the spice mixture evenly over the pork. Cover and marinate for two hours (it may be refigerated for up to 2 days but should be taken out at least 30 minutes before cooking).
- Step 3
Preheat the oven to 500 degrees.
- Step 4
Place the pork, fat side up, on a rack set in a baking pan. Roast, uncovered, on the middle shelf of the oven for 15 minutes. Reduce the heat to 350 degrees, baste the pork with the clarified butter and roast for one hour. Dribble two teaspoons of molasses over the roast and continue cooking for a half hour longer until a meat thermometer inserted in the center registers 160 degrees. Remove the roast from the oven and let it rest 15 minutes for the juices to settle. Meanwhile, make the gravy.
- Step 5
Pour three-quarters of a cup of water into the baking pan and heat it, scraping the bottom of the pan to loosen drippings. Boil for two minutes, then thicken the gravy with the cornstarch solution. Stir in the remaining molasses and the lemon juice. To serve, remove and discard the trussing strings, cut the meat into thin slices and arrange on a heated serving platter. Accompany with gravy on the side.
Private Notes
Comments
This is a go-to party dish in my house. We love it as the centerpiece of a meal, and sandwiches the next day are also divine. I substitute two tsp. of Dijon mustard for the seeds and soy sauce for the salt. That helps make a nice crust for the meat without bothering with the molasses. And I agree with an earlier post: 1 and 1/2 tsp. of cayenne pepper is at least 1 and 1/4 tsp. too much. I use 1/4 tsp. of crushed cayenne, and it's perfect. A winner in any incarnation!
Delicious but even though I like spice, decrease the cayenne pepper. 1 1/2 tsp is too much. I added 1 tsp and it was still hot.
Wow, this was absolutely delicious! Subbed maple syrup for the molasses and it turned out phenomenal and so easy. Made with some stir-fried rice noodles inspired by pancit.
A delicious approach to roast pork. I marinated it for a day, baked as directed except took it out of the oven at 1 hr when the meat thermometer was 145. Perfect. No need for a gravy as the meat was so tasty. Love the garlic & ginger marinade! Served with cauliflower mash. Yummy!
This is a go-to party dish in my house. We love it as the centerpiece of a meal, and sandwiches the next day are also divine. I substitute two tsp. of Dijon mustard for the seeds and soy sauce for the salt. That helps make a nice crust for the meat without bothering with the molasses. And I agree with an earlier post: 1 and 1/2 tsp. of cayenne pepper is at least 1 and 1/4 tsp. too much. I use 1/4 tsp. of crushed cayenne, and it's perfect. A winner in any incarnation!
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