Barbecued Pork With Thai Dipping Sauce - cooking recipe

Ingredients

6 1/2 lbs boneless loin of pork, rind on
1 tbsp olive oil
1 tbsp coarse salt
None None FOR THE THAI DIPPING SAUCE
3 cloves garlic, peeled
3 large green chili peppers, seeded and coarsely chopped
4 stems cilantro
2 tbsp fish sauce
2 tbsp grated palm sugar or brown sugar
3 None shallots, chopped
1/4 cup lime juice

Preparation

Preheat the grill to high. Place the pork, flesh side down, on a work surface. Score the rind with a very sharp knife, cutting into the fat but not into the meat. Dry the rind well with paper towels. Tie the pork at 2-inch intervals with kitchen string. Rub the pork with oil then salt, massaging into the rind.
Place on a rack in a roasting pan. Let stand at room temperature for 30 mins.
Place pan over indirect heat. Grill, with the hood down, for about 30 mins or until the rind blisters. Reduce the heat to low and cook for a further 45 mins to 1 hour, or until cooked to desired doneness.
To roast the pork in the oven, preheat oven to 475\u00b0F. Roast for about 30 mins or until the skin blisters. Reduce oven temperature to 350\u00b0F. Roast for 1 hour or until cooked to desired doneness.
Meanwhile, for the dipping sauce, blend or process all ingredients until smooth.
Let the pork stand for 15 mins before carving. Serve with dipping sauce in bowls on the side.