| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 635 | 25g | 8g | 63g |
| sugars | fibre | protein | salt |
| 18g | 6g | 51g | 2.3g |
There’s a wonderful charm to traditional New England seafood dishes that I, as a native of Portland, Maine, have had the privilege to master. Yet, despite my affinity for local flavors, I find that it’s often in branching out where the true adventure lies. Such is the case with the delightful Kencur and Ginger Pork Roast, a recipe that marries the hearty character of pork with the crisp, refreshing notes of tropical fruits and exotic spices.
A Blooming Affair with Exotic Flavors
My love for this recipe might surprise those who are familiar with my traditional maritime fare. In a panoramic sweep across continents, Kencur and Ginger Pork Roast is reminiscent of vibrant South Asian flavors where kencur is a cornerstone ingredient. Its root, although similar to ginger and turmeric, shines with its own unique notes of camphor and citrus. This distinctive ingredient, in concert with ginger, packs a flavorful punch, seeping into the tender fibers of the succulent pork roast.
Health Benefits That Satisfy the Discerning Gourmet
Equally compelling are the health benefits this dish brings to the table. Aside from being a feast for the palate, Kencur is known for its array of medicinal properties, including its potential anti-inflammatory, antioxidant, and anti-cancer effects. The blend of fresh pineapple and pomegranate seeds provides a much-needed vitamin and antioxidant boost, making the Kencur and Ginger Pork Roast a robustly flavored yet nourishing dish.
Pairing Possibilities for the Modest Epicurean
The lovely thing about the Kencur and Ginger Pork Roast is how it marries well with a variety of dishes. Try it alongside a simple salad or vegetable stir-fry if you’re looking for something light. If you want to stay true to the dish’s Southeast Asian roots, you could serve it with a side of Gado-Gado, a traditional Indonesian salad. Whatever you pair it with, the complex flavors of this roast are sure to be a standout at any meal.
So, while seafood will always be my first culinary love, there’s no denying that recipes like the Kencur and Ginger Pork Roast add much-needed zest to my repertoire. It bridges foreign flavors with many of our homely comforts, fulfilling the heart with its warmth and the body with its nourishment. It’s one dish that I can put on the table and know it’s winning smiles all around, whether in my hometown of Portland or on a tropical beachfront villa halfway across the world.
What You’ll Need
- 3 lb boneless pork roast
- 2 tablespoons of kencur powder
- 2 tablespoons of fresh ginger, minced
- 1 tablespoon of garlic, minced
- 1 cup of orange juice
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 fresh pineapple, peeled and diced
- 1 cup of pomegranate seeds
- 1 star fruit, thinly sliced
- 4 lime leaves
- 6 servings of steamed jasmine rice
Method
Step One
Firstly, we need to prepare the pork roast. Rinse and pat dry the roast, then season it with the 2 teaspoons of salt and 1 teaspoon of black pepper.
Step Two
In a bowl, mix together the kencur powder, minced ginger, minced garlic, orange juice, soy sauce, olive oil and brown sugar until well combined. Pour this mixture over the pork roast, making sure to cover all sides. Allow the roast to marinate in this mixture for at least 2 hours, or overnight for better flavor.
Step Three
After the marinating time has passed, preheat your oven to 375 degrees Fahrenheit. Place the pork roast in a roasting pan and cook for 1 and 1/2 to 2 hours, or until the interior temperature reaches 145 degrees Fahrenheit.
Step Four
While the pork roast is cooking, prepare your fruit salsa. Combine the diced pineapple, pomegranate seeds, thinly sliced star fruit and lime leaves in a bowl. Toss to combine.
Step Five
Once the pork roast has reached the correct temperature, remove it from the oven and let it rest for about 10 minutes. This will prevent the meat from being too dry.
Step Six
After the resting time, carve the pork roast into slices. Serve the slices on a bed of steamed jasmine rice, topped with a generous spoonful of the fruit salsa. Enjoy!
