Asian Style Grill Pork Roast
			For Marinade: 2 tablespoons Sesame Seed Oil 1 tablespoon Rice Vinegar 1 tablespoon Soy Sauce 2 tablespoons *Roasted Garlic *Garlic cloves can be substituted, finely minced (about 2-3 cloves) 2 tablespoons Olive Oil 1 Shallot The juice and zest of 1 Orange 1 tablespoon Thai Basil or Cilantro, roughly chopped 2 teaspoons Pepper Flakes Pork Roast, about 2-3 LB's White Pepper  Add the sesame oil, rice vinegar, soy sauce, the garlic, oil, shallot, orange zest & juice to a food processor, pulse until the mixture becomes a paste, transfer to a bowl or Mason jar  & add the Thai basil & the pepper flakes, mix to combine  Literally sprinkle the roast with the white pepper & place in a shallow casserole dish or a large zip-lock plastic bag Pour the marinade over the roast; rotate the meat to coat the meat completely Refrigerate & marinade for about 2 to 3 hours  Heat the coals in a barbecue chiminey & place them in your barbecue so you get indirect heat (see below for "How-to Barbecue")  Place the roast in the center of the grill, over indirect heat, covered and cook (turning as needed) Cook until the internal temperature of the roast is 150º Remove the roast from the grill and place on a platter; let rest for about 10 minutes before slicing  Serve with warm potato salad & a crisp green salad
				How-To Barbecue There are two ways to arrange the heat when cooking on a barbecue grill. For direct heat, the fuel source is directly beneath the foods. For indirect heat, the fuel source is parallel to the foods and not beneath them. Direct heat STEP 1 IF USING CHARCOAL BRIQUETTES, cover fire grate with a single, solid layer of ignited coals. IF USING A GAS BARBECUE, turn all burners to high and close lid for 10 minutes. STEP 2 IF USING CHARCOAL BRIQUETTES, let them burn down to desired heat (following). IF USING A GAS BARBECUE, adjust burners to desired heat (following). Set grill in place and measure heat: o Very hot (you can hold your hand at grill level only 1 to 2 seconds) o Hot (you can hold your hand at grill level only 2 to 3 seconds) o Medium-hot (you can hold your hand at grill level only 3 to 4 seconds) o Medium (you can hold your hand at grill level only 4 to 5 seconds) o Medium-low (you can hold your hand at grill level only 5 to 6 seconds) o Low (you can hold your hand at grill level only 6 to 7 seconds) TO OIL GRILL, brush lightly with salad oil. Lay food on grill and cook as recipe directs. Cover gas barbecue. Do not cover charcoal barbecue unless recipe specifies. Indirect heat STEP 1 IF USING CHARCOAL BRIQUETTES mound and ignite 60 briquettes on the fire grate of a barbecue with a lid. When briquettes are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate. Add 5 more briquettes to each mound of coals now and every 30 minutes while cooking. Set a drip pan on fire grate between coals. IF USING A GAS BARBECUE, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high unless recipe specifies otherwise. Set barbecue grill in place. STEP 2 TO OIL GRILL, brush with salad oil. Lay food on grill, but not over heat source. Cover grill (open vents for charcoal). Cook as recipe directs.
	Back to Recipe Index