Versions of this dish are found in all the Spanish Caribbean islands and in South America. Sour orange juice is popular as a marinade for meat and fish, and flavourings vary from country to country — thyme, sage and nutmeg might replace oregano and allspice, but cumin is fairly constant.
Blend all the marinade ingredients together Put the pork into a dish, pour over the marinade and leave for at least 3—4 hours or up to 24 in the refrigerator. Turn occasionally, rubbing the marinade into the meat.
Transfer the roasting tin to the stove top, and scrape loose any bits stuck to the bottom. Add the sweet orange juice and the port or sherry and boil to deglaze the pan. If necessary add 1–2 tablespoons of water. Strain the juices and serve with the pork. Boiled potatoes and Okra with Apricots make good accompaniments.
© 2005 Jill Norman. All rights reserved.