Ginger Roast Pork

Preheat the electric oven to 225 °C

Cut the rind of the pork roast crosswise with a sharp kitchen knife. Rub the meat thoroughly all over with salt and pepper. Remove the peel from the ginger and garlic and cut into fine sticks, lard the roast with them (insert the sticks between the pork rind and the meat and into the meat in several places).

Fill a roasting pan just under 1 cm high with boiling hot water, season lightly with salt. Pour in the roast with the pork rind facing down. Roast on the middle rack for about half an hour, then turn to the other side and roast for another 15 min.

In the meantime, remove the peel from the carrots, remove the peel from the onions and cut them into wedges, grate the mushrooms. Stir the soy sauce and fish sauce into the clear soup. Remove seeds from chili peppers, rinse and chop finely, stir in.

Add the carrots, onions and mushrooms to the roasting dish and drizzle the seasoned clear soup over the meat. Roast everything at 200 °C for about 45 min.

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