Roast pork is a special dish meant for the busy holidays. The busy holidays have left me with some stray recipes still to post. Not to be outdone by all the festivities I decided to do a simply wonderful Trinidad roast pork recipe for you all.
The Many Pork Recipes
Pork is one of the main foods enjoyed around the Christmas holidays in Trinidad and Tobago. It is used traditionally to make pastelles, garlic pork, and today’s recipe, Trini style roast pork: one of my favorite. This cooking method (roasting) causes the the pork to caramelize on the surface and enhances the flavor of the meat giving you a flavourful “cripsy” skin roast pork when done.
Roasting is ideal for a large, whole piece of meat and is quite easy. The meat, basically, is seasoned with fresh Trini herbs like chadon beni and thyme or green seasoning and then marinated. After, it is placed in a roasting pan. Since I didn’t have a roasting pan with a rack I had to do some improvising… You’ll see what I came up with..
I don’t like dry meat and my oven keeps the heat very well. So well, that if you don’t check what you’re baking frequently, you could end up with your breads and cakes bordering on toasted. That is why I prefer to roast at 325 degrees F. I usually reduce temperature from 350 degrees F after a few minutes. This helps produce a wonderful golden-brown texture and a crispy crust…
The whole thought of doing this recipe had me remembering a wonderful short story by Al Ramsawak, I believe, called “Cripsy Roast Pork” that I read in the Newspapers some years ago. It was hilarious!! Anyhow without much ado here’s roast pork Trinistyle.
Roast Pork Recipe
Thaw the pork overnight. Wash with water and lime juice.
Score the meat with a sharp knife. Cut through the fat, but too deep into the meat.
You can also use a syringe to inject the seasoning into the meat.
Mix green seasoning with salt, sugar, ginger and soy sauce.
Rub the seasoning into the pork.
Cover with foil and leave to marinate for 18 hours in the refrigerator.
The marinated pork is ready to be cooked!
Place the pork in a roasting pan to roast in the oven uncovered.
Note: I did not have a roasting pan so I had to improvise. I got a large enough pan and placed a pot rack inside of it. It worked superbly!
Roast in a 350 degree F preheated oven for 30 minutes, then 325 degree F for 2 1/2 hours.
This gets the skin real crispy.Turn roast half way through roasting.
Mix the orange juice, salt, and olive oil in a separate mixing bowl.
Every half an hour, brush the juice over the pork.
Note: This method of roasting ensures the crackling is crispy, a welcoming contrast to the soft juicy insides of the pork. Test the pork for “doneness” by sticking a knife or a wooden pick into the pork. If no juice runs out, it is good. Turn off the oven heat, but replace the roast into the oven and leave to cool.
Note: You may glaze the pork as well with our tried and true ham glaze recipe. This can be done in the last 15 minutes before the pork is done.
Hints and Tips for roasting pork:
- If you are cooking pork tenderloin with little or no fat you may add a sauce to it while it is cooking. It will not look dry when it is done.
- Some cooks like to use apple sauce as a glaze to help combat dryness in cooked pork.
- Preheat the oven before placing the roast on the rack in the bottom position in the oven.
- Don’t cut the meat before it is cool. Cutting the meat while it is hot will dry it out.
- Using a food thermometer will help you you check the temperature of the pork. When you’re checking, place the tip of the probe into the center of the roast.
More recipes to come…..Happy New Year !!! 🙂