Mae Kay’s Moo-chetta
A Thai seasoned version of our Porchetta from our friend, Mae Kay.
Rubbed with lemongrass, Thai basil, coriander and garlic, and spiced up with Mae Kay's Mot Daeng Sauce.
Made to order, so please pre-order three days in advance
Mae Kay’s Moo-chetta Cooking Instructions
We do not recommend using an Air Fryer, Microwave or Stove/Hob for this product.
Oven
In a pestle and mortar (or a small, pulse blender), grind the coriander seed and white peppercorns together. Add the salt. Then add the lemongrass and pound and grind until smooth. Repeat the process with the garlic, then the coriander root until you have a smooth paste. Finally, rip up the basil leaves, add them to the pestle and grind briefly with the mortar to release their oils.
Open out the pork on a chopping board and rub the paste into the meat. Roll it back up again, tie it tight and place, skin up, in a roasting tray. Drizzle the olive oil onto the skin and rub it in well. Now sprinkle on the final pinch of salt. Rub it in too, making sure to get as much of it as you can into the scores.
Roast in the oven for 20 minutes. Then lower the heat to 170˚C, and roast for a further 2 hours.
Please note: All appliances have a personality of their own. Please adjust our heating guideline accordingly.
