Roast pork \"Asian\" with honey crust

Name: Roast pork \"Asian\" with honey crust
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 walnut-sized piece of fresh ginger; 2 Garlic cloves; 2 red chillies; 7-10 Tbsp Juice of 1 lemon (approx. 4 tablespoons); 50 ml sherry fino; 40-50 ml Chinese sesame oil; 5 TABLESPOONS Soy sauce; 1.2 kg Roast pork with crust; 2 medium-sized onions; 7-10 Tbsp Salt; 250 g red peppers; 375 g Leeks (leek); 1/2 (approx. 600 g) fresh pineapple; 300 g Basmati rice; 25 -30 g liquid honey; 2-3 TABLESPOONS Oil; 7-10 Tbsp Parsley and chilli

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 walnut-sized piece of fresh ginger
2 Garlic cloves
2 red chillies
7-10 Tbsp Juice of 1 lemon (approx. 4 tablespoons)
50 ml sherry fino
40-50 ml Chinese sesame oil
5 TABLESPOONS Soy sauce
1.2 kg Roast pork with crust
2 medium-sized onions
7-10 Tbsp Salt
250 g red peppers
375 g Leeks (leek)
1/2 (approx. 600 g) fresh pineapple
300 g Basmati rice
25 -30 g liquid honey
2-3 TABLESPOONS Oil
7-10 Tbsp Parsley and chilli

Directions

1
Peel ginger and garlic and cut both into thin slices. Wash the chilli, cut lengthwise and remove the seeds. Cut the chillies into fine strips. Mix lemon juice, sherry, sesame oil, 3-4 tablespoons soy sauce, ginger, garlic and chilli. Wash the pork, dab dry and cut the rind. Put the meat in a freezer bag.
2
Place bag in a bowl. Spread the marinade on the meat, close the bag and leave to marinate in the refrigerator for at least 24 hours. Peel onions and cut them roughly into pieces. Put the roast pork with the marinade in a roasting pan and salt the meat. Add onions and roast without lid in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 3/4-2 hours. Gradually add approx. 250 ml of hot water and scoop the roast with the stock from time to time. In the meantime, clean and wash the peppers and leek and cut them into strips. Peel and cut the pineapple. Put rice into 600 ml boiling salted water and let it swell covered over low heat for 15-20 minutes. Mix honey and 1 tablespoon soy sauce. 10-15 minutes before the end of the frying time, brush the crust with the honey and fry until crispy. Keep the roast warm and let it rest for about 10 minutes.
3
In the meantime, clean and wash the peppers and leek and cut them into strips. Peel and cut the pineapple. Put rice into 600 ml boiling salted water and let it swell covered over low heat for 15-20 minutes. Mix honey and 1 tablespoon soy sauce. 10-15 minutes before the end of the frying time, brush the crust with the honey and fry until crispy. Keep the roast warm and let it rest for about 10 minutes. Pour frying stock through a sieve and collect. Heat the oil in a large pan and fry the pineapple pieces first. Add leek and paprika, fry briefly and deglaze with the frying stock. Simmer vegetables for 3-4 minutes. Cut the roast pork into slices and arrange on plates with rice and vegetables. Serve garnished with parsley and chillies as desired
4
Pour frying stock through a sieve and collect. Heat the oil in a large pan and fry the pineapple pieces first. Add leek and paprika, fry briefly and deglaze with the frying stock. Simmer vegetables for 3-4 minutes. Cut the roast pork into slices and arrange on plates with rice and vegetables. Serve garnished with parsley and chillies as desired