I have 300g of fermented garlic/ginger paste and 1.3 kg of pork loin. What is the best way to maximize the garlic and ginger flavor in the final product?

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I also have lemongrass, birds-eye chlilis, and peanuts. I like Thai flavors.

At the moment, my idea is to butterfly the loin, grate the lemongrass and chlli, add peanuts, and then use the paste as a glue to roll it all back up together. Sit overnight in the fridge, roast in oven.

I'm open to other ideas though. This is my sixth (or so) time fermenting garlic and ginger and I'm really liking what I've made with it so far. Thanks in advance for your ideas.

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