Thai Roast Red Pork - Moo Daeng

Delicious and intriguing. Prep time does not include marination time, so allow time for that.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 2  lbs boneless pork loin
• 1⁄2 teaspoon  red food coloring
• 1  tablespoon fish sauce
• 1  tablespoon soy sauce
• 2  tablespoons hoisin sauce
• 1  tablespoon dry sherry
• 1  tablespoon brown sugar
• 3  cloves garlic, minced
• 1  tablespoon  minced  fresh gingerroot
• 1  teaspoon five-spice powder
• 1  tablespoon  sesame oil
• 3  tablespoons cilantro leaves
•  hot steamed rice

Directions

1. Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
2. To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
3. Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
4. Preheat oven to 450 degrees F.
5. Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
6. After 15 minutes, reduce heat to 350 degrees F.
7. Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
8. Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
9. For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.
10. When done, remove roast from heat and let it rest for 15 minutes.
11. Thinly slice roast into 1/4" medallions.
12. and place on a large platter.
13. Garnish with cilantro leaves; serve with hot steamed rice.