dinner · gluten-free · dairy-free
Galangal and palm sugar fire-roasted pork shoulder
A pork shoulder rubbed with a palm sugar, galangal, garlic and fish sauce marinade and roasted slowly by radiant heat next to a wood fire until the skin crackles.
- Time
- 45min
- Steps
- 6
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Grill or smoker.
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Method
-
1
Pound or blend the palm sugar, galangal, garlic, lemongrass, fish sauce, salt, pepper and oil into a paste.
-
2
Score the skin. Rub the paste over the meat side only, keeping the skin dry and salted. Refrigerate uncovered overnight.
-
3
Build a wood fire and set the pork on a rack or spit about 40 cm (16 in) from the flames so it roasts by radiant heat, meat side to the fire. Or roast in a kettle grill over indirect heat at 150°C (300°F).
-
4
Cook 5-6 hours, moving coals to keep steady heat, until the meat pulls apart.
-
5
Turn the skin side toward the heat (or crank to high heat) for the last 20-30 minutes until it blisters and crackles.
-
6
Rest, then pull or chop and serve with herbs, lime and rice.
