Thai Roast Red Pork - Moo Daeng

Ingredients

• 2 lbs boneless pork loin
• 1/2 teaspoon red food coloring
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon dry sherry
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon five-spice powder
• 1 tablespoon sesame oil
• 3 tablespoons cilantro leaves
• hot steamed rice

Directions

1. 1

   Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.

2. 2

   To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.

3. 3

   Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.

4. 4

   Preheat oven to 450 degrees F.

5. 5

   Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.

6. 6

   After 15 minutes, reduce heat to 350 degrees F.

7. 7

   Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.

8. 8

   Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.

9. 9

   For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.

10. 10

    When done, remove roast from heat and let it rest for 15 minutes.

11. 11

    Thinly slice roast into 1/4" medallions.

12. 12

    and place on a large platter.

13. 13

    Garnish with cilantro leaves; serve with hot steamed rice.