Hi guys and dolls. I don't know how to name this , I guess pork roast will do. The "extended" is because I was interrupted while preparing by family obligations (I forgot a funeral). OK , let's start... A boneless piece of pork hip (all I could get at the butcher). Sliced it open , put in 2 slices of bacon (substitute for the bone) and seasoned with mustard , the rub (cajun herbs + brown sugar) , pepper , thyme and fried garlic : Tied it up : Brine (or marinade ?) : 1 tbsp salt , 2 tbsp brown sugar , water , and then I threw in the Vietnamese marinade left over from the day before , boiled and cooled down , in goes the hip for 24 hours : Ready for the kettle with mustard, rub , apple juice and a couple shots of Thai rum (= food safety and well being of the cook) : After 2 hours at 150*C : More apple juice and closed the alu foil completely , and another 2 hours at 150*C... The directors cut : Normally planned to cool down (wrapped in completely), in the fridge for 24 hours , then 30 minutes in the oven , cover with a bit longan honey and ready... Then the misses reminded me about her aunties funeral... We had to stay there (Kanchanaburi) overnight , so the finishing touch was delayed with 24 hours but worked out quite nice : moist and tender roast. I wanted some kind of gravy , so I fried (light) an onion and worked that up with the roast juice (thickened with corn flour) : + taters natural way "en papillotte" (shaky pic) : Gave this on the plate : Over the taters a bit of unsalted farm butter... Dessert (for me anyway) : a big bottle of Singha beer !