Pinoy Roast Pork
pinoy roast pork
PINOY ROAST PORK
Ingredients:
1 kilo Pork Loin Roast, about 4 ribs rack
1 cup white sugar
1 tbsp. salt
2 tbsp. garlic powder
1-2 tbsp. paprika powder
Cooking procedure:
Remove the skin of the pork roast leaving most of the fat. Make diagonal criss cross slit cuts on the outer fat covering, make it deep enough to penetrate the meat.
In a bowl mix the salt, sugar, garlic powder and paprika powder. Rub and coat the pork roast with the sugar mixture.
Cover and place in the refrigerator, let marinate for at least 24 hours,turn over the pork occassionally so roast will be evenly marinated.
Pre-heat oven to 300?F to 325?F, take the pork roast out and let stand outside till the temperature has reached outside temperature.
Position pork upside down and the fat and meat are facing the bottom of a baking dish, submerged with the marinade. Cover and seal the baking dish with aluminum foil and place in the rack at the middle of the oven. I used a roaster pan and used it’s cover.
Bake for about 1 hour at 300° F to 325° F.
Remove roasting pork from the oven, reserve the drippings
Turn the pork roast with the fats and meats facing up and the ribs facing the bottom of thepan.
Return to oven and roast for about 20 to 30 minutes at 350° F
Using a small saucepan reduce the reserved drippings into a syrup consistency. Use the syrup to baste the roasting pork at least twice and again on the last 2 to 3 minutes of roasting . Increase the temperature to about 400?F on the last 2-3 minutes of roasting as this will result to a glazed effect on the fats.
When done remove from oven and cover with aluminum foil, let stand for about 10 minutes to rest.
Serve with garlic fried rice or better with sunny side eggs too.
Here’s a lazy tip …. you can marinate the pork roast with a sachet of TOCINO mix….
recipe idea from overseas pinoy cooking
Recipe and photo by: Annie Olano
