Ingredients
- pork loin, boneless roast; 4 pounds / 1.8 kg1
- salt1 cup
- honey3/4 cup
- coconut milk2 cup
- water2 cup
- garlic, minced1 tbsp
- ginger, minced2 tbsp
- tomato ketchup1 cup
- sesame seed oil1 tbsp
- rice vinegar1/4 cup
- light brown soft sugar1/4 cup
- soy sauce2 tbsp
- thai chile, finely minced1 1/2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine salt, honey, water, and coconut milk in a gallon-size zip-top bag. Add pork roast and toss to coat; refrigerate 2½–3 hours.
Drain pork and pat dry with paper towels. Discard remaining brine.
Combine ketchup, vinegar, oil, and soy sauce. Toss pork roast in mixture and place on a roasting rack in a roasting pan.
Combine remaining ingredients and press into all sides of pork. Insert a probe thermometer into the center and bake in a 425°F (220°C) oven until internal temperature reaches 140°F (60°C) for medium rare.
Move to a plate and let rest 7 minutes. Serve warm with sweet and sour sauce on the side.
Broad classification · inferred Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：ginger, minced、sesame seed oil、rice vinegar、coconut milk）
