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1
Combine the shallots, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, salt, and 1 Tbsp vegetable oil in a mortar and pound to a smooth paste with the pestle, or puree in a blender or food processor to a smooth paste.
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2
Heat 2 Tbsp of oil in a wok or skillet over medium heat.
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3
Add the spice paste and saute until fragrant, about 5 minutes.
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4
Stir frequently to avoid splattering, and run your fan on high.
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5
Remove from pan and let cool.
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6
The paste can be made up to a day in advance and refrigerated in an airtight container.
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7
Trim the roast of excess fat, if any.
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8
Using a sharp knife, make a deep slice in the center of roast, starting and ending 3/4 inch from the ends, and cutting almost though to the other side of the roast.
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9
You should have a nice pocket about 6 inches long.
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10
Fill the pocket with spice paste and tie the roast back together with kitchen twine or pin it with metal skewers.
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11
Spread the remaining paste all over the outside of the roast.
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12
If any spice mixture remains, set it aside to add during the grilling process.
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13
If you have a rotisserie, this is probably the best way to cook the roast.
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14
Preheat your grill to high and cook for about 1.5 hours.
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15
I used the indirect cooking method.
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16
Move the charcoals to either side of the place where you plan to cook the roast, and place a drip pan in the middle.
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17
If you have a gas grill where the coals are not movable, either turn off the middle burner or just put a drip pan made of aluminum foil directly over the center burner.
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18
To make a foil drip pan, just tear 3 pieces of foil about 16 inches long, overlap them so they are the width you want, then fold the edges up about 2 inches to form a make-shift drip pan.
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19
After setting up the grill, preheat it on high.
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20
Turn the grill down and place the roast over the drip pan.
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21
Adjust heat or coals so the internal temperature rests at about 350 F. This will ensure nice browning without burning, and should result in a cook time of about 2 hours.
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22
Turn the meat occasionally during cooking so all sides get equally browned, and rub on additional spice mixture if any.
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23
Transfer roast to cutting board or platter and let stand for 10 minutes before removing strings and cutting into thin slices to serve.
