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Preheat oven to 250°C. Place the lemongrass, ginger, sugar, vinegar, crushed chilli or chilli paste and oil in a food processor and process until well combined.
Pat the pork dry with paper towel. Place pork in a roasting pan and rub with the lemongrass mixture. Roast for 35-40 mins or until the skin is crisp and crackling. Reduce oven to 150°C. Roast for 50 mins. Add onion to the pan. Roast for 40 mins, adding mushroom to the pan for the last 30 mins of cooking. Add pak choy to the pan and roast for a further 5 mins or until the pak choy is tender and the pork is just cooked through. Loosely cover with foil and set aside for 15 mins to rest.
Toss vegetables in the pan juices to coat. Sprinkle the pork with coriander, spring onion and chilli, if using, and cut into slices to serve.