Pork loin (or chops)
4 tbsp nuoc nam (or 4 anchovy fillets dissolved over heat in oil)
5 gr. pepper
½ cup chopped parsley
½ cup chopped celery
1 teaspoon cumin
2 cloves garlic
1 cup broth
1 cup dry white wine
1 honey teaspoon
If using a loin: with a knife detach the meat almost completely from the bone. Open it like a book with the bones on one side and the layer of fat and meat on the other. Slice the loin without cutting the outer layer.
If using chops, no work required.
Marinade the meat for 1 day with all the nuoc nam (or 1 cup water and 4 anchovy fillets dissolved over heat in oil), pepper, ¼ cup chopped parsley, ¼ cup chopped celery, a pinch of cumin, chopped garlic, ½ cup of white wine and add oil. Turn the meat from time to time.
When the marinade is ready, remove the meat from the liquid (if you are using the loin, reform the loin on its bone) and put in the oven at 160?C (320?F) for 2 hours. Add some wine so it won’t dry out. This will also help make the sauce. Continue cooking until it is golden brown.
The sauce: Remove the roast from the pan and leave it on a side. In order to make the final sauce, pour the pan juices it in a saucepan with 1 cup of broth, ¼ cup chopped parsley, ¼ cup chopped celery and 1 honey teaspoon. Put the saucepan over a low flame and simmer slowly until done. Put the sauce in the sauceboat and serve with the roast.