Preparation time: 90 minutes
Person: 6 

Ingredients
- 1,5 kg pork
- 2 tablespoons of red curry paste*

Spices paste
- 1 tablespoon of fresh ginger*
- 2 shallots*
- 2 rawit peppers*
- 4 stems of lemongrass*
- 4 lime leaves*
- 6 cloves of garlic*
- 100g fresh galanga*
- 1½ tablespoon of lime juice*
- 2 tablespoon fish sauce*
- 2 teaspoon of oil*
- 1 tablespoon of sugar

Directions
1. Wash the pork and dry the top with paper towel. Use a sharp chef's knife and use the knife tip to make a series of diagonal and parallel shallow notches with a mutual distance of 0.3 cm.

2. Season the meat with pepper and salt. Place the pork rind uncovered on a plate and put it in the refrigerator for at least 6 hours to a whole night. The cooled air ensures that the pork rind will dry. 

3. Grind the ginger, the shallots, the garlic, the peppers, the lemongrass, the galanga and the lime leaves in a food processor. Then add the lime juice, the fish sauce, the oil and sugar to it.  

4. Get the meat out of the refrigerator and let the pork with the rind on the bottom. Rub the meat in the red curry. 

5. Cut the sausages open and grab the meat, cut it in coarse pieces and cook it with the spices paste. Split the meat with the pork and make space between 1 to 2 cm.

6. Wrap up the pork and tie it down with the loom. Cut the loom with a length of 25 cm. Tie up the loom in width and length, to make sure it is well tied. Dab the pork rind dry.

7. Preheat the oven on 200 degrees. Roast the meat for 45 minutes. Then turn the heat up to 240 degrees. Roast the meat for 30 minutes untill the skin becomes crispy.  

8. Enjoy your meal!