Ingredients
  • 1 boneless pork shoulder roast, about 1.5 kg (3 lbs)
  • 4 large shallots or 2 small onions
  • 4-8 Thai chillies
  • 4-8 cloves garlic, peeled
  • 2 Tbsp chopped ginger
  • 1 Tbsp chopped turmeric or 1/2 tsp ground turmeric
  • 1 Tbsp chopped fresh galangal,
  • 3 stalks fresh lemongrass, trimmed and finely chopped
  • 1.5 tsp ground coriander powder
  • 1 tsp fresh ground black pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp firmly packed light brown sugar
  • 2 tsp salt
  • 3 Tbsp vegetable oil
Method:
  1. Combine the shallots, chillies, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, salt, and 1 Tbsp vegetable oil in a mortar and pound to a smooth paste with the pestle, or puree in a blender or food processor to a smooth paste.
  2. Heat 2 Tbsp of oil in a wok or skillet over medium heat. Add the spice paste and saute until fragrant, about 5 minutes. Stir frequently to avoid splattering, and run your fan on high. Remove from pan and let cool. The paste can be made up to a day in advance and refrigerated in an airtight container.
  3. Trim the roast of excess fat. Using a sharp knife, make a deep slice in the centre of roast, starting and ending 2 cm (3/4 in) from the ends, and cutting almost though to the other side of the roast. You should have a nice pocket about 15 cm (6 in) long.
  4. Fill the pocket with spice paste and tie the roast back together with kitchen twine or pin it with metal skewers. Spread the remaining paste all over the outside of the roast. If any spice mixture remains, set it aside to add during the grilling process.
  5. If you have a rotisserie, this is probably the best way to cook the roast. Preheat your grill to high and cook for about 1.5 hours. The alternative is the indirect roasting method where the meat is taken outside the direct line of radiant heat. Best done in a kettle style barbecue It requires a drip pan under the meat to catch liquids.
  6. After setting up the grill, preheat it on high. Turn the grill down and place the roast over the drip pan. Adjust heat or coals so the internal temperature rests at about 350 F. This will ensure nice browning without burning, and should result in a cook time of about 2 hours. Turn the meat occasionally during cooking so all sides get equally browned, and rub on additional spice mixture.
  7. Transfer roast to cutting board or platter and let stand for 10 minutes before removing strings and cutting into thin slices to serve.