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Roast Pork Loin using Siracha or Chili paste

j
jeb321 Jun 1, 2012 05:19 AM

Pls advise recipe that might use either or suggest dry rub or paste for pork loin. Thanks

  1. f
    fourunder Jun 1, 2012 09:52 AM

    If you are going for an Asian taste, then I would suggest combining with Hoisin or Teriyaki.....Sweet & Spicy is more appealing and ultimately, the roast will look more appealing with the caramelized result from the addition of the sauces.

    1 Reply
    1. re: fourunder
      j
      jeb321 Jun 1, 2012 01:08 PM

      Thanks for your reply. How much Hoisin would you use. Also I have a Siricha(sp) - have you ever used that?

    2. AreBe Jun 1, 2012 11:42 AM

      We found this recipe in First magazine years ago and have made it many times. Paraphrasing the instructions: Cut slits into the pork and stuff the garlic & zest into the slits. Roast about a half hour. Combine the remaining ingredients, baste, and cook to desired temperature. (I use at least 3 cloves when I set up the roast.)

      2 tsp grated lemon zest
      1 garlic clove, minced
      1 pork loin (about 3 pounds.), trimmed of all visible fat
      1 Tbsp hoisin sauce
      1 Tbsp Chinese plum sauce
      1-2 tsp chili paste (to taste)
      1/4 tsp salt
      1/8 tsp freshly ground black pepper

      3 Replies
      1. re: AreBe
        j
        jeb321 Jun 1, 2012 01:05 PM

        Thanks so much.

        1. re: AreBe
          j
          jeb321 Jun 1, 2012 01:05 PM

          forgot to ask - what could be a substitute for plum sauce. I have
          the rest

          1. re: jeb321
            AreBe Jun 1, 2012 02:48 PM

            You could just leave it out, or substitute some Grape Jelly or whatever jelly or jam you have on hand.

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