Meaty Balinese Pork & CrossFIT

22 06 2011

So I have been challenging myself by joining a crossFIT gym because at the end of the day, who DOESN’T want to be able to flip a 300 lb tractor tire ?? I know I want to be all Xena and say that I have done it.
These people are HARD core and revel in that Hardcore-ness.

Part of the CrossFIT experience is of course eating Primal-Palaeo diet (note my cdn spelling of Palaeo please !) While it isn’t that much different than my current diet, it is without any grains.

My good friend Jamie Wilson was watching PBS a couple of weeks ago and saw this recipe that he forwarded to me for Balinese Pork Roast. I loved all the savoury ingredients in this, and thought it would be tangy and delicious.. Yes and Yes

BALINESE ROAST PORK BABI GULING
from The Barbecue Bible by Steven Raichlen (Workman, 2008)

1 boneless pork shoulder roast (about 4 pounds)

4 large shallots, peeled
4 to 8 Thai chiles or 2 to 4 jalapenos
4 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh turmeric or 1/2 teaspoon ground turmeric
3 stalks fresh lemongrass, trimmed and finely chopped (about 1/4 cup)
1-1/2 teaspoons ground coriander
1 teaspoon finely ground black pepper
2 tablespoons fresh lime juice
1 tablespoon firmly packed light brown sugar
2 teaspoons coarse salt (kosher or sea) *didnt add
5 tablespoons vegetable oil, or more as needed

Combine all the ingredients (minus the pork) plus 2 tablespoons of oil in a food processor. You are going to make a paste that rocks your world ! Blend until paste-y.

Deliciously green… like uranium glass but less radioactive.

Crack out the fry pan, add the 2 ish tablespoons of oil, and heat the paste until it gets glossy. This will improve the flavour and mellow some of the rawness of the paste.

Meanwhile, preheat oven to 350 degrees. I know the Primal Grill guy uses the BBQ but this works just as well. Rinse pork, pat dry, and then butcher a pocket into the centre of the roast, almost breaking through to the other side. Tuck half of the paste into this pocket, and used butcher’s twine every 1 inch to package the pork with paste back together.

I lined my roasting pan with tinfoil (for easy clean up) and placed bondaged pork into roaster. You then take the other half of the paste and smear it on the outside of the roast.
Pop it into the oven for 1.5 – 2 hours, until the internal temperature gets to 170 degrees.
Let it sit for 10 minutes to rest out of the oven, and carve. OMG delicious !

There is a lot of complex flavours with this roast, and using a shoulder adds some nice fat to the mix. I didnt count the paste as adding significant calories to the dish, so the nuts on this are basically for 2.5 – 3 oz of pork shoulder (3 oz quoted here)

Calories 193
fat 11g
23g protein
0 fiber & sugar

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One response

23 06 2011
Cat

This looks delicious!

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