Asian roast from the grill

Ingredients for 1 servings:

• 1 kg roast pork (crust roast), from the leg with rind
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tbsp garlic powder
• 2 tsp ginger powder
• 1 tsp cayenne pepper
• 1 pinch of allspice powder
• 2 tsp cane sugar
• 100 ml soy sauce, reduced salt
• 20 ml fish sauce
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 20 minutes

Place the roast skin-side down in a deep pot. Cover the roast with water and bring to a boil. Remove from the water and let cool. Score the rind in diamond shapes. Mix the other ingredients. Place the roast in a plastic bag and pour the marinade over it. Refrigerate for 2-3 hours. Turn occasionally to ensure the marinade is fully absorbed. Preheat the grill to 180 degrees Celsius for indirect heat. Grill the roast skin-side down for about 30 minutes. Then turn it over and continue grilling for about 1 hour, basting occasionally with the marinade.