Roast Pork with Peanut Chimichurri


I’ve tried for awhile to come up with some kind of cute story or something real to say about this pork dish other than “Eat this now!”, but really that’s all I want to say.

Eat this! Make this dish! Put it in your mouth!

It’s really just that good. The marinade for the pork is a simple collection of easy to find Asian ingredients: ginger, garlic, soy sauce and fish sauce, if you don’t have fish sauce in your pantry already than you really should. Now the sauce on the other hand is where all your flavor is packed and boy does it pack a punch. Tons of cilantro, lots of lime, some chili paste and roasted peanuts, the only odd ingredient is xantham gum. It’s like cornstarch, it thickens things, but unlike cornstarch it doesn’t have to be heated to start it’s thickening action, it can be done while cold. Xantham gum is a super useful ingredient, great for thickening a loose sauce that you don’t want to heat up like a salsa, salad dressing or chimichurri. It has the tendency to get a little clumpy if you incorporate it all at once, if you mix it with another dry ingredient, like in the case of this recipe sugar you won’t have any clumping issues.

I served my pork and peanut chimichurri with sesame dressed rice noodles and a coleslaw with mango. This recipe could be utilized in so many other ways, pair the sauce with shrimp or tofu, serve it with rice or put leftover thin slices of the meat into fresh summer rolls.



Roast Pork with Peanut Chimichurri


Roast Pork

  • 3 inches’ ginger
  • 10 large garlic cloves
  • 2 tbsp. soy sauce
  • 1 tbsp. chili paste
  • 3 tbsp. brown sugar
  • 1/4 c fish sauce
  • 9 lb pork loin

Peanut Chimichurri

  • 3 tbsp. sugar
  • 1 tsp. xantham gum
  • 1 ¼ c water
  • ¼ c fish sauce
  • ½ c rice wine vinegar
  • zest and juice of 3 limes
  • 3 tbsp. chili paste
  • 2 bunches cilantro, chopped
  • 1 c roasted peanuts, chopped


Roast Pork

  1. Grind the ginger and garlic into a paste in a food processor, add the soy sauce, chili, sugar and fish sauce. Taste the marinade and adjust the seasoning before adding the pork loins.
  2. Marinate the pork for 2-8 hours, meanwhile make the peanut chimichurri.
  3. Preheat the oven to 400F.
  4. Remove the pork from the marinate and transfer to a roasting pan, bake at 400F for about 30 minutes depending on the size. A thermometer inserted in the center should read 145F.
  5. Rest the pork for 10 minutes, slice and then serve with the peanut chimichurri.

Peanut Chimichurri

  1. Mix together the sugar and xantham gum, whisk in the water until the sugar is dissolved and add the remaining ingredients, refrigerate till needed.
  2. Slice the roasted pork and serve with the peanut chimichurri, I like to serve this with lightly seasoned rice noodles or lots of rice.

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