Thai Roast Red Pork – Moo Daeng

• 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

• Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
• 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.
• Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
• Preheat oven to 450 degrees F.
• 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.
• After 15 minutes, reduce heat to 350 degrees F.
• 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.
• Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
• 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.
• When done, remove roast from heat and let it rest for 15 minutes.
• Thinly slice roast into 1/4″ medallions.
• and place on a large platter.
• Garnish with cilantro leaves; serve with hot steamed rice.