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.
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.
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