Roast Pork

Preparation info

  • Difficulty

    Medium

  • Serves

    4–6

Appears in

Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About
Fish, Wings & Tings

This makes a fantastic Sunday lunch or centrepiece for a family party. Very simple but packed with flavour, it will become a favourite in no time. In Trinidad, pork is a mainstay at Christmas and is always served with hot pepper sauce. The garlic mellows as you roast it so don’t be alarmed by the quantities. This dish could be made even tastier by cooking it outside on a wood or charcoal grill.

Ingredients

  • 1 kg fresh boneless pork belly, skin left on and scored
  • 8 cm piece of ginger
  • 25 cloves garlic, peeled and grated
  • 1 tablespoon fresh thyme leaves
  • 2 scotch bonnet peppers, finely chopped
  • 375 ml dark rum
  • 10–15 dashes Angostura bitters
  • 2 tablespoons annatto oil
  • sea salt and freshly ground black pepper

Method

Ask your butcher to score the skin on the pork or use a super sharp knife to do this yourself. Place the pork in a dish and season well.

Finely grate the ginger and then squeeze the pulp over a small bowl to extract the juice. Discard the pulp. Add all the remaining ingredients to the juice and mix; then pour the marinade over the meat. Massage it into the pork (it is best to wear gloves for this if you are sensitive to chilli) and leave it to marinate overnight in the fridge.

Preheat the oven to 250°C and take the pork out of the fridge to come up to room temperature. Line a roasting tin with foil and place the pork in it, scraping off any excess marinade.

Roast the pork for 1 hour, then remove from the oven and allow to cool. Cut the pork into cubes and serve with hot pepper sauce on the side. The skin will be crisp and the meat very tender.