ChefXi OfficialA majestic Roman-style pork roast infused with traditional herbs, served in a bright, aromatic Thai-inspired citrus brodo featuring lemongrass and galangal.
Butterfly the pork loin and lay it flat. In a small bowl, combine the minced garlic, rosemary, crushed fennel seeds, black pepper, and olive oil to create a paste. Spread the paste evenly over the inside of the pork.
Ensure the fennel seeds are well-toasted to unlock their anise-like aroma.
Roll the pork tightly and secure with kitchen twine every inch. Rub the exterior with kosher salt and let it rest at room temperature for 30 minutes.
Tying the roast tightly ensures even cooking and keeps the aromatics locked inside.
Preheat your oven to 325°F (165°C). Place the pork on a rack in a roasting pan and roast until the internal temperature reaches 145°F (63°C).
Low and slow roasting preserves the moisture in the lean loin.
While the pork is roasting, prepare the brodo. In a large pot, combine chicken stock, bruised lemongrass, galangal, kaffir lime leaves, and chili. Bring to a gentle simmer.
Do not boil vigorously; a gentle simmer extracts the essence without clouding the broth.
Simmer the broth for 30 minutes, then strain out the solids. Stir in the fish sauce and lime juice. Keep warm over very low heat.
The fish sauce provides a deep umami that complements the roasted pork perfectly.
Once the pork is done, remove it from the oven and let it rest for at least 15 minutes before carving.
Resting is non-negotiable for a juicy roast.
To serve, slice the pork into 1/2-inch thick rounds. Place a slice in a shallow bowl, ladle the hot lemongrass-galangal brodo around it, and garnish with shaved fennel and fresh cilantro.
The shaved fennel adds a fresh crunch that echoes the toasted seeds in the roast.
This dish is a dialogue between the rustic hills of Lazio and the vibrant markets of Bangkok. The pork loin, typically lean, benefits immensely from the slow infusion of the aromatic brodo. Ensure you bruise the lemongrass and galangal to release their essential oils before simmering. If you can't find fresh galangal, a touch more ginger with a squeeze of lime can bridge the gap, but the earthy, pine-like depth of true galangal is the soul of this fusion. Respect the lineage of the roast, but embrace the vibrancy of the broth.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.