Sticky tamarind roast pork

Pork loin is a beautiful cut of pork for roasting. Like most premium cuts it’s expensive but there’s no waste; roast pork looks special when served whole at the table, and it slices wondrously.

  • 3 hrs cooking
  • Serves 6
  • Print


Sticky tamarind roast pork
  • 1 tablespoon oil
  • about 2kg pork loin, trimmed of fat and tied at 3cm intervals with kitchen string
Tamarind glaze
  • 1/2 cup orange juice
  • 1/2 cup tamarind paste
  • 1/2 cup brown sugar
  • 2 tablespoon fish sauce
  • 1 teaspoon grated ginger
  • 3 clove garlic, peeled and crushed
  • 2 cup chicken stock
  • 1/3 cup tamarind glaze
  • 3 teaspoon sugar
  • 1 tablespoon cornflour


Sticky tamarind roast pork
  • 1
    Preheat oven to 160°C. Combine glaze ingredients in a saucepan, bring to the boil, then reduce heat and simmer for 3–5 minutes. Reserve ⅓ cup glaze for gravy and about 3 Tbsp for dumplings, if planning to use leftovers in pork dumpling soup.
  • 2
    Place a roasting pan on the stovetop, add the oil and when hot quickly brown the meat lightly on all sides until just golden, then brush the meat liberally with glaze. Roast in preheated oven, allowing 45 minutes per 500g, or if you have a meat thermometer it should read 71°C when the meat is cooked to medium. Remove from oven and leave to rest for 15 minutes before slicing.
  • 3
    To make the gravy, put stock and tamarind glaze in a saucepan over medium heat and heat until bubbling. Season with a pinch of salt and 2–3 tsp sugar, according to taste. Mix cornflour with 1 Tbsp cold water and stir into hot gravy. Heat, stirring, until thickened.
  • 4
    Slice pork and serve with the gravy.

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