Pot-Roast Caribbean Pork

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A shameless bastardisation of an already dubious Puerto Rican recipe – the original uses lb sugar and three bottles of the non-alcoholic and highly nutritious drink, malta, this joint comes out of the pot looking like a lurid plum bread and tastes as strange as it sounds. Best served hot with its thin black gravy, plus boiled or steamed carrots and potatoes – or red beans and sweet