Pork Loin Marinated With Spicy Surani Sauce And Gochujang

Ask your butcher to make as many incisions as possible in a criss-cross pattern as this will help to make crispy skin. Make several incisions into the meat to make pockets and rub the marinade all over the flesh and into each incision but avoid getting any onto the skin. Roll the pork up and tie at intervals with kitchen string and transfer into a baking tray. Sprinkle the skin with the salt and vinegar mixture, cover with cling film and leave to marinate overnight.

When you are ready to cook, preheat the oven to 220 degrees C/425 degrees F gas mark 7. Remove the pork from the refrigerator at least an hour or so before cooking. Remove excess salt from the skin and discard any liquid that may have oozed out from the marinated pork. Transfer to a baking pan and cook the pork at high heat for 20 minutes and then reduce the heat to 160 degrees C/325 degrees F/gas mark 5 and cook for a further 90 minutes until the juices run clear when pierced. Rest the pork for 30 minutes. Remove the string and shred.

Steam the bao dumplings until they are hot and serve the buns with the shredded pork, julienned cucumber and spring onions and spicy hoisin sauce. The fun part of this dish is letting everyone assemble the dish, stuffing the bao buns with the various elements and garnishing it with a drizzle of the spicy hoisin sauce.