Roasted Pork Loin

INGREDIENTS:

1.5 kg of boneless pork loin

1 table spoon olive oil

For marinate:

4 large garlic cloves, chop finely

2 tea spoons dried oregano

2 tea spoons dried rosemary

1 teaspoons salt

1/2 tea spoon ground black pepper

2 stalk of fresh mint leaf, chop finely

METHOD:

Before roasting the pork loin, pierce the whole pork loin with fork or pointy knife. Marinated the pork loin for at least 3 hours.

Preheat the oven to 180ºC, apply a layer or two of aluminium foil over the oven tray,  add olive oil to pork loin and massage it. Place the meat on the tray.

Place the tray on the center rack of the oven roast for approximately 1 hour and 20 minutes. (Cooking time could be different as all ovens and meats are different). Usually an hour later, I will use a silver chopstick to pierce the meat to check whether is done. As long as the chopstick can go in easily.

Allow roasted meat to rest for 10 minutes before serving

Roasted Pork Spare Ribs with Hoisin Sauce and BBQ Sauce

Ingredients:

4 Big strip of spare rib (Approx. 2.5kgs)

For marinate:

4 table spoon of Hoisin Sauce
6 table spoon BBQ sauce
2 table spoon honey
1/4 tea spoon five spice powder
1 table spoon oyster sauce
1 lemon
Salt & pepper to taste

Method:

Before roasting the spare rib, marinated the spare rib for at least 3 hours. Marinated Overnight will be even better for taste.

Preheat the oven to 180ºC, apply a layer or two of aluminium foil over the oven tray,  Arrange the ribs on the tray, meaty side facing up.

Place the tray on the center rack of the oven and bake it for 30 minutes. Use a pair of tongs to turn the ribs over, and cook for another 30 minutes.

By then the ribs should be nicely browned, If not, roast for another 10 minutes and check again.