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