Rotisserie Pork

Rotisserie Pork
Rotisserie Pork
I found a nice bit of pork at the butchers today. Marbled with fat and just the right size, I thought something a little different was in order.Loaded it on to the rotisserie in my oven and made a mixture of olive oil, balsamic vinegar, sea salt, black bean paste, chilli oil, garlic and soya sauce. The meat cooked for about an hour at 170 with frequent basting.

Turned out quite delicious with some gently fried onions and potatoes. Good for sandwiches too!

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.