charles phan's lemongrass pork (half recipe) on numnums.com

Step 1

1Create a paste by combining the lemongrass, garlic, salt, coriander, pepper, and canola oil. Reserve.2Butterfly or roll-cut the pork loin to turn it into an even, flat surface.3Spread 3/4 of the spice mix on top of the pork, then roll and secure with butcher's twine.4Store the meat in the fridge for at least 8 hours on a rimmed baking sheet. Loosely wrap the pork in plastic wrap.5Prior to roasting, bring the meat to room temp.6Preheat the oven to 325°F. Roast for about 1 hour or until internal temp reaches 140°F.7Transfer the pork to a platter and tent with foil. Rest for about 30 minutes if serving as a main course with rice. If using for banh mi, allow to cool completely before slicing.

Step 2

1Create a paste by combining the lemongrass, garlic, salt, coriander, pepper, and canola oil. Reserve.2Butterfly or roll-cut the pork loin to turn it into an even, flat surface.3Spread 3/4 of the spice mix on top of the pork, then roll and secure with butcher's twine.4Store the meat in the fridge for at least 8 hours on a rimmed baking sheet. Loosely wrap the pork in plastic wrap.5Prior to roasting, bring the meat to room temp.6Preheat the oven to 325°F. Roast for about 1 hour or until internal temp reaches 140°F.7Transfer the pork to a platter and tent with foil. Rest for about 30 minutes if serving as a main course with rice. If using for banh mi, allow to cool completely before slicing.