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Oregano Roast Pork(recipe and pic)
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sun Dec 26, 2004 8:44 am    Post subject: Oregano Roast Pork(recipe and pic) Reply with quote

This was roasted for a home Christmas party(2004). I roasted 3kg of pork and it was all gone within an hour. Everyone had double helpings. My mom took 3 slices. She loves it.

Stage 1 of marinating


Stage 2 of marinating


After roasting


Ingredients
3 kg Twee Bah(get it from the supermarket, so that they can tie and roll up for you)

Marinating sauce A:
juice from 6 lemons
100 ml Honey
20 pcs Cloves
2 sprigs of fresh Oregano leaves
2 sprigs of fresh Thyme leaves

Marinating sauce B:
5 tbsp Light Soya Sauce


Basting sauce:
100g melted margarine
2 tbsp Maple Syrup

Method:
1. Make slits onto the fat and poke cloves into the fat(see pic 1)
2. Insert fresh herb leaves inside the pork and on the outside of the pork.
3. Using a deep casserole dish, add remaining of Sauce A to marinate pork for 3 hours.
4. Drizzle Sauce B over it and turn over pork to marinate for another 1 hour.
5. Roast in preheated oven 220C for 40 to 45 mins
6. Pour sauce A, B into basting sauce and baste the pork every 10 mins.
7. Remove to cool before slicing.

Notes:
Pork cooks very fast and can get very tough if you over roasted it. Using fresh lemon juice will help to tenderize the meat. The meat is very tender and juicy with no hint of the acidity in the lemon.
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hellodolly
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PostPosted: Mon Dec 27, 2004 10:20 am    Post subject: Reply with quote

Gina, thinking of trying this for NY eve dinner. Can u pls tell me what part of the pork did u buy? (er, I don't buy pork often so would appreciate some guidance). tks
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Gina
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PostPosted: Mon Dec 27, 2004 12:18 pm    Post subject: Reply with quote

Kirsten

I don't even know the English name for that section of the pork. Here in Singapore, even the supermarkets labelled it as Twee Bah. So we just called it Twee Bah. Twee Bah is actually pork thigh meat (boneless).

I'll ask my hubby for the actual name of it.
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hellodolly
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PostPosted: Tue Dec 28, 2004 9:40 am    Post subject: Reply with quote

Gina, I'm having difficulty locating the maple syrup - what would be the next best alternative? TIA - k
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Gina
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PostPosted: Tue Dec 28, 2004 10:06 am    Post subject: Reply with quote

Kirsten

honey or Maltose syrup.
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hellodolly
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PostPosted: Thu Dec 30, 2004 10:27 pm    Post subject: Reply with quote

Gina, managed to find the maple syrup.

Ok tmrw is the d-day for this recipe. Is the skin of the pork crispy? Also is it ok to marinate for more than 3 hours?

Ok, ok, I'm feeling a little nervous here....have a party of people depending on me for this to turnout well.

Tks
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Gina
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PostPosted: Fri Dec 31, 2004 8:14 am    Post subject: Reply with quote

Kirsten wrote:
Gina, managed to find the maple syrup.

Ok tmrw is the d-day for this recipe. Is the skin of the pork crispy? Also is it ok to marinate for more than 3 hours?

Ok, ok, I'm feeling a little nervous here....have a party of people depending on me for this to turnout well.

Tks


yes, skin is crispy. I usually marinate it overnight(at least 8 hours). But on Xmas eve, I didn't have enough time. Bought the pork at 11am and had to roast it by 4pm.
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hellodolly
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PostPosted: Fri Dec 31, 2004 9:13 am    Post subject: Reply with quote

Gina thanks. I got the meat from the butcher today...was very taken aback by how big it all looked - i ordered 4kgs!!! Massive! Will let u know how it goes. cheers
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hellodolly
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PostPosted: Tue Jan 04, 2005 1:31 pm    Post subject: Reply with quote

hi, m back from hols. As promised, the feedback on the pork. Well the pork didn't come out as nice as yours. I had to call out for last minute SOS Embarassed - my uncle helped cut up the meat and since it was still pink and running late, we sliced up the meat and then continue roasting it until done. So probably not as moist as yours. As for the skin, unfortunately it didn't turn out crispy though my uncle tried in vain to 'crisp' it up...until it all turned black and just got chucked away! As for the taste, it was ok but probably just too much meat for all of us to finish - couldn't taste the maple syrup. My hub thought it was lamb!!!! (probably becos of the thyme and rosemary...in any event, he is quite clueless when it comes to tasting food, either good, ok or yuck!). There was quite a fair bit of juice from the meat so if i had more time, one could have easily made some gravy.

Gina, I also tried your Buffalo wings. The comments were it was a little bland, too much vinegar and somehow didn't taste like the ones we can get from TGIF. Any how, so as not to waste the wings cos there were lots of leftovers, after talking to my mum, we cooked it with soya sauce, black mushroom sauce, sugar and ginger to 'spice' up the taste. Hah, my hub didn't even know it was the same wings and ate quite a bit of it Wink Wink

In addition to the above, I also tried the grilled mustard chicken. Comments were a little mixed, depending whether the individual liked herb-taste or not. Frankly, I was expecting a different taste!

Oh the whole it was good, just too much food. As usual I was probably too ambitious - what can i say, it was difficult not to get excited with so many gunnie pigs! :lol:
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puckers
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PostPosted: Thu Feb 02, 2006 3:12 pm    Post subject: Reply with quote

Gina, I'm planning to make this for dinner tonite. Problem is, the twee bak I got is a mere 0.4kg slab (since there're only 2 of us at home) - too small to roll up. Should I cut down the baking time in case the meat turns out too dry?
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Gina
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PostPosted: Thu Feb 02, 2006 4:40 pm    Post subject: Reply with quote

puckers

0.4kg..by the time you are done with roasting, the pork will shrink to a mere 200g.

ideally, you should get a bigger slab of pork. Roast pork (any flavour/recipe) can be kept in the fridge for 2 weeks or more.

I suggest you adjust the temperature for preheating to be 200C. But Roasting temp to be 190C for 25 mins. Its better to under-roast than to over-roast. Over cooked meat can be very tough. If its under-roast, after slicing, you can just put it back into the oven to grill for a while to cook it. Wink
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Last edited by Gina on Thu Feb 02, 2006 6:09 pm; edited 1 time in total
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puckers
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PostPosted: Thu Feb 02, 2006 4:56 pm    Post subject: Reply with quote

Thanks a bunch! I'll try that and let you know how it turns out!
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cwl
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Joined: 24 Jan 2006
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PostPosted: Fri Feb 03, 2006 4:46 am    Post subject: Reply with quote

hellodolly, many of the angmoh chefs here cook their pork medium rare. So a little pink inside is a good thing for them. But to be safe, you should get a meat thermometer.
BTW, wait about 15 mins before slicing your roast, so the juices don't flow out. It keeps the meat jucier inside.
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puckers
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PostPosted: Fri Feb 03, 2006 8:55 am    Post subject: Reply with quote

Gina, I did it! Very Happy I managed to roll up the pork a little before baking and reduced the temp and time as you suggested. The meat was tender and succulent (I think it would have been even better if I'd done it with the whole 3kg!), tho I couldn't get the skin to crisp either. In fact, the skin was too tough to eat. Still, verdict is... we both loved it and I'd definitely do it again! Thanx for the recipe!
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Gina
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PostPosted: Fri Feb 03, 2006 9:06 am    Post subject: Reply with quote

puckers

Good..!

the skin was not super crispy on my end too. because I had to bring it to my uncle's place for dinner. So i under roasted it. When I reach my uncle's home, I had it grilled again. The skin was perfect 2nd time round.

If I had to serve this straight out of the oven, then I would roast it longer.
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sherlane
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PostPosted: Thu Jan 04, 2007 1:10 am    Post subject: Re: Oregano Roast Pork(recipe and pic) Reply with quote

Can I know why the meat need to be tie up? island: Exactly what is the role of the string?
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Gina
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PostPosted: Thu Jan 04, 2007 7:51 am    Post subject: Reply with quote

sherlane

coz when its roasted or cooked, it will stay in shape. The sliced pork are round. not flat. here's how it looks like after its cut. I don't have the photo for this pork that is cut. What you are seeing here is another recipe. But the after effects is the same. its pretty on a plate. Razz



as for the string, its the kind I used for tying parcels used in postal offices. Wink but you need to soak in water and vinegar first. so that it will not burn during the roasting period
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sherlane
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PostPosted: Thu Jan 04, 2007 3:11 pm    Post subject: Reply with quote

Thanks Gina. I did not even know that the string need to be treated first.
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piroshok
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PostPosted: Thu Jan 04, 2007 6:50 pm    Post subject: Reply with quote

hey Gina
looks interesting take away the sweet thingies and the cloves and you got perfect Argentinean pork roast well almost need dry white wine little white balsamic and sweet paprika,chopped chillies if you like it hot plus broken bay leaves marinate overnight.
I may try your version too soon when it cools down a bit.
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piroshok
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PostPosted: Sun Apr 15, 2007 7:21 pm    Post subject: Reply with quote

Had an Idea so instead of opening a new topic or thread I decided to post it here since I have not cooked yet so here is the marinating process.
The idea comes from marinating olives leftover which I have been keeping in brine for twelve months.
So, it is very hard for you to exactly replicate the flavours of the marinade and I have not used Italian style vinegar but good white wine Spanish which in this instance works better.
Here are the initial shoots


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Gina
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PostPosted: Mon Apr 16, 2007 8:22 am    Post subject: Reply with quote

ricardo

I am going to get a slab of ribs to try your version..this looks very interesting. Thanks for showing the photos. i wanna see the cooked version too. do post it up soon. coffee
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Gina

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piroshok
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PostPosted: Mon Apr 16, 2007 9:07 am    Post subject: Reply with quote

Gina wrote:
ricardo

I am going to get a slab of ribs to try your version..this looks very interesting. Thanks for showing the photos. i wanna see the cooked version too. do post it up soon. coffee


Thanks for replying Gina but not finished yet
Stage three is coming soon stay tuned he!he! will post pics soon
Mind you this is heavy use of oregano among other things.
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piroshok
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PostPosted: Mon Apr 16, 2007 7:44 pm    Post subject: Reply with quote

This is my dinner tonight
Hope you like it
little entree
I used some of my chillies for the chimichurri and marinade



done a little entree


These are some of the olives(jumbo kalamatas) I have brined for 12 months and marinated for 24 hours before eating I used this marinade for the pork ribs 24 hours in cold fridge



Finally the end result it could have been better with my old adobe oven back home then it was great to cook and bake in it.

These is what went to the table
coffee

For a 1,300 kg pork ribs I used
marinade from kalamatas olives for at least a week as follow
1 .1/2 heaped tsp dried oregano
1/4 tsp dried thyme
1 small sprig of fresh rosemary (whole)
a few tablespoons of olive oil
a splash Spanish white wine vinegar
chopped dried chillies rehydrated (won't burn on fire or oven)

separate five cloves of garlic flattened and three bayleaves or laurel ripped, coarse salt as needed.
(the whole idea is to replicate the flavourful kalamata olives which are strong in taste) otherwise just use a good etra virgin olive oil although this is quite expensive in my country we just refer to it as green oil (obviously for it colour and extraction then again it is the oil that we grew up with)

Use the marinade and rub the pork well with garlic and bayleaves and salt cover tightly and let it marinade for 24 hours
bake covered for 45 minutes (depends on the oven) and the with open fire.
enjoy
recipe exclusive of Ricardo a.k.a. piroshok
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jellykaya
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PostPosted: Thu Dec 13, 2007 1:54 pm    Post subject: Reply with quote

Hi Gina

Can I know what is:-

1) clove - is this garlic clove? available in supermarket?

2) basting - what is baste is for 10min?

3) which supermarket sells meat by the kg? i think ntuc dont and wont help you to roll and tie it up right?
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Gina
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PostPosted: Thu Dec 13, 2007 3:10 pm    Post subject: Reply with quote

jellykaya wrote:
Hi Gina

Can I know what is:-

1) clove - is this garlic clove? available in supermarket?

2) basting - what is baste is for 10min?

3) which supermarket sells meat by the kg? i think ntuc dont and wont help you to roll and tie it up right?


Clove is a herb. yes, you can get it from the supermarket
Basting means brushing the meat with the marinating sauce
Cold Storage and Jason and a few meat grocers/gourmet sells meat by the kilo and will wrap/roll/tie it for you.
But you must pre-order. And tell them ahead of time. They won't do it there and then for you.

I got mine from Shop n Save. My hubby order it for me a week ahead. So the butcher will get the meat in a giant slab, cut and roll and tie it.
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