I remember scribbling down the ingredients for this marinade during the 1990s. I had heard someone recommend it on television … or possibly radio (I think it was a well-known personality, but wish I could remember who). It is such a simple recipe but it does add a wonderful flavour to a roasted joint of pork. Just remember to leave the joint to marinade overnight for Sunday lunch for best results.
It was originally recommended that the chilli powder could be lessened if it was being served to children, but I have never felt the end result too spicy. Ginger that has been stored in the freezer can be grated when slightly defrosted.
Australian Spiced Roast Pork
2 tbsp runny honey
2 tbsp Soy sauce
Juice of 1 lemon
1 tsp Chilli powder
1 tbsp crushed/grated root ginger (more if you like!)
1 large crushed clove garlic
Mix the ingredients together and use to marinade any derinded joint of pork, basting occasionally during cooking. The joint should be baked using your usual method and timings. The resulting strained juices make a spicy gravy, but be warned that the flavour could be too intense for some people. If there is a small amount of rind on the joint, leave the lid off the pan so that it makes spicy crackling for those who like it. Be warned that it is normal for the honey content to slightly blacken the finished joint, but it is important to watch that the joint does not burn too much.