Barbecued Pork With Thai Dipping Sauce

1. 1

   Preheat the grill to high. Place the pork, flesh side down, on a work surface. Score the rind with a very sharp knife, cutting into the fat but not into the meat. Dry the rind well with paper towels. Tie the pork at 2-inch intervals with kitchen string. Rub the pork with oil then salt, massaging into the rind.

2. 2

   Place on a rack in a roasting pan. Let stand at room temperature for 30 mins.

3. 3

   Place pan over indirect heat. Grill, with the hood down, for about 30 mins or until the rind blisters. Reduce the heat to low and cook for a further 45 mins to 1 hour, or until cooked to desired doneness.

4. 4

   To roast the pork in the oven, preheat oven to 475u00b0F. Roast for about 30 mins or until the skin blisters. Reduce oven temperature to 350u00b0F. Roast for 1 hour or until cooked to desired doneness.

5. 5

   Meanwhile, for the dipping sauce, blend or process all ingredients until smooth.

6. 6

   Let the pork stand for 15 mins before carving. Serve with dipping sauce in bowls on the side.

* Per serving · 4 servings · Values may vary.