Roast Pork With a Thai Herb Crust ( Mu Op Samun Pai )


I've also included a recipe for a bitter tamarind sauce, this makes a wonderful sour 'pickle like' sauce to serve with cold pork. It's better the prepare this pork the night before and let the pork marinade in the herb crust and liquid. The garlic will flavour it better if it's left to stand. For the sweetness I used sugar cane juice (the juice canned sugar cane is delivered in), but you can substitute any sweet juice, e.g. apple juice.

1000 gms Pork Loin (Or similar roasting joint)
50 gms Galangal
10 gms Green Peppercorns
10 lives Kaffir Lime Leaves
10 Garlic Cloves
10 gms Coriander Root
4 Tablespoons Oyster Sauce
200 ml Sugar Cane Juice or Similar

1. Clean the pork and place in a pan. Add the oyster sauce and palm juice, and bring to the boil. Spoon the liquid over the pork.
2. Blend all the herb together and cover the top of the pork.
3. Roast in the oven (with the liquid in the bottom of the roasting pan to keep it moist), 180 degrees celsius (quite a low roasting temperature so as not to burn the crust). To check if it's cooked, skewer it, and look at the juice that comes out.

Tamarind Sauce Ingredients
120 ml Tablespoons Tamarind Water (Tamarind pulp mixed into water and sieved)
50 gms Sugar
1 Teaspoon Salt
120 ml Water
1 Tablespoon Pickled Chillies

1. Boil the water, sugar and tamarind water.
2. Add the salt, pickled chillies and stir until the sugar and salt have dissolved.
3. Leave to cool. Serve cold.

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