Paul Carmichael's Bajan roast pork

AT A GLANCE

  • Serves 10 people

"I always knew my mum was a good cook, maybe bordering on awesome, but as I write this I realise how much of a badass she is," says Momofuku Seiobo chef Paul Carmichael. "She would cook large pieces of pork in a massive cast-iron pot over low heat for hours, constantly turning it. She called it pot pork. So good. I'm not gonna even try that at home, but I thought I'd share the memory - this version has the same flavours but a different technique."

  • 1 (3.5kg-4kg) small pork shoulder, skin on
  • Juice of 2 limes
  • 1 tsp finely grated nutmeg
  •  
  • Green seasoning
  • 1 onion, coarsely chopped
  • 2 small or 1 large spring onion, chopped
  • 3 small garlic cloves
  • 1 cup (loosely packed) flat-leaf parsely
  • 3 tsp (loosely packed) thyme
  • 3 tsp marjoram
  • 1/2 habanero chilli
  • 1/2 tsp Worcestershire sauce
01   For green seasoning, process ingredients in a food processor to a slightly coarse paste. Adjust seasoning with salt and pepper. Makes 1 cup; you’ll need 50gm for this recipe and reserve remainder for Bajan roast pork (½ cup), and for peas and rice (20gm, about 1½ tbsp).
02   Preheat oven to 120C. Rinse pork and pat dry with paper towels. Lightly score the skin and pierce the flesh side multiple times with a paring knife, then rub flesh with lime juice and season generously with salt, pepper and nutmeg. Fill the incisions with green seasoning (use ½ cup and reserve remainder) and rub all over the flesh side, ensuring you avoid the skin. Place pork skin-side up, on a rack over a roasting tray, transfer to oven and roast until a knife or fork inserted into side meets little resistance when twisted (8-8¼ hours). Remove pork from oven and wrap in baking paper, then in foil and rest at room temperature for at least 30 minutes and up to 2 hours.
03   Preheat oven to 270C. Unwrap pork and return to oven skin-side up and roast, rotating every 5 minutes until skin is blistered and puffed (15-20 minutes). Remove from oven and rest uncovered for 15-20 minutes, then serve.

Topics:

PAUL CARMICHAEL, CHRISTMAS, PORK SHOULDER, PORK, NUTMEG, PORK, CARIBBEAN, CHEFS' RECIPES

Recipe:

PAUL CARMICHAEL

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

PALE FARMHOUSE-STYLE SOUR BEER, SUCH AS LA SIRÈNE “FLEUR FOLIE” SAISON ALE FROM VICTORIA. , suggested by AMBEROSE CHIANG

FEATURED IN

Dec 2016

Dec 2016

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