Peranakan-style Pork Roast

Ingredients

In this Peranakan adaptation of Schweinebraten, we incorporate the vibrant flavors of Peranakan cuisine by marinating the pork in a blend of lemongrass, galangal, and turmeric. These aromatic spices infuse the meat with a Southeast Asian twist, creating a unique fusion of German and Peranakan flavors. We alse have the original recipe for Schweinebraten, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder 2 kg (4.4 lbs) pork shoulder
• 4 stalks lemongrass, bruised 4 stalks lemongrass, bruised
• 5 cm (2 inches) galangal, sliced 5 cm (2 inches) galangal, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 tbsp turmeric powder 2 tbsp turmeric powder
• 2 tbsp coriander powder 2 tbsp coriander powder
• 1 tbsp chili powder 1 tbsp chili powder
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tbsp soy sauce 2 tbsp soy sauce
• 2 tbsp tamarind paste 2 tbsp tamarind paste
• 2 tbsp brown sugar 2 tbsp brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a blender or food processor, combine the lemongrass, galangal, garlic, shallots, turmeric powder, coriander powder, chili powder, and vegetable oil. Blend until a smooth paste is formed.
3. 3.
   Rub the paste all over the pork shoulder, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the marinated pork shoulder on all sides until browned.
5. 5.
   In a separate bowl, mix together the chicken broth, soy sauce, tamarind paste, brown sugar, and salt. Pour the mixture into the pot with the pork.
6. 6.
   Cover the pot with a lid and transfer it to the preheated oven. Roast the pork for approximately 3-4 hours, or until it is tender and easily pulls apart with a fork.
7. 7.
   Remove the pot from the oven and let the pork rest for 10 minutes before slicing.
8. 8.
   Serve the Peranakan-style Pork Roast with the pan juices as a flavorful sauce.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before using only the tender inner part for the marinade.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Tamarind paste — Soak tamarind pulp in warm water, then strain to obtain the paste.

Tips & Tricks

• For an extra burst of flavor, add kaffir lime leaves to the marinade.
• If you prefer a spicier dish, increase the amount of chili powder or add fresh red chilies to the marinade.
• To achieve a crispy crust, you can briefly broil the pork roast for a few minutes after roasting.
• Serve the Peranakan-style Pork Roast with steamed rice and a side of pickled vegetables for a complete meal.
• Leftovers can be used to make delicious sandwiches or added to stir-fries for a flavorful twist.

Serving advice

Slice the Peranakan-style Pork Roast into thick slices and drizzle the pan juices over the meat. Garnish with fresh herbs, such as cilantro or Thai basil, for an added touch of freshness.

Presentation advice

Arrange the sliced Peranakan-style Pork Roast on a platter, allowing the vibrant colors of the meat to shine through. Serve it alongside a bowl of steamed rice and a side of pickled vegetables for a visually appealing presentation.