Richard writes:
> This looks like a great recipe...but why do you chill the pork?
>
> --Richard
>


You chill the pork to allow the spices to absorb into the pork.  It being
pork, it can not be left out for long periods of time due to bacteria.
Also chilling the pork allows it to firm up and take shape to the roll.
It is a really good recipe, I hope you enjoy it!
Trish