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Thai roast pork "Golden Pagoda"

updated

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Ingredients for 4 servings:

  • 1 kg roast pork, preferably neck
  • 1 large onion(s)
  • 200 g bacon, sliced
  • 100 g curry paste, mild, green
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple, quick and delicious

Cut several pockets crosswise into the top of the pork neck. Peel the onion, halve it, and cut it into wide half rings. Set aside the bacon. Season the meat with a little salt and pepper, then brush with the curry paste, making sure to cover the pockets. Fill the pockets with two slices of bacon and an onion ring. Place the meat in a roasting pan and cook for about 60 minutes at 160°C (top/bottom heat). Serving tip: First, cut the roast lengthwise, then cut into portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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