Pandan Wrapped Roast Pork

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A few months ago, I was at my favourite Thai grocery store picking up some kaffir lime leaves when I noticed they had frozen packages of pandan leaves. I’ve had pandan flavoured dishes before, but I’d never actually seen the leaves. Curiosity perked, I threw the package into the basket. Upon getting home, This is what I came up with!


  • 14 pandan (screw pine) leaves
  • 4 lbs pork butt or other well marbled cut of pork cut into large chunks
  • Smoked sea salt


  1. Put the oven rack in the middle position and preheat to 275 degrees F.
  2. Lay down a wide piece of aluminum foil on a roasting pan and assemble a 7 x 7 weave of pandan leaves.
  3. Add the pork and sprinkle generously with smoked salt, turning the pork several times to ensure the pieces are well coated. Fold the ends of the pandan over the pork, continuing the weave to cover the meat. Wrap the foil around the entire bundle, sealing loosely at the top so steam can escape.
  4. Put it in the oven for 4-5 hours or until the pork is fork tender.



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