Ingredients Jump to Instructions ↓

  1. 4 sprigs thyme , leaves only

  2. 3 cloves garlic , chopped

  3. 1 scotch bonnet pepper , chopped

  4. 1 tbsp coriander seeds

  5. 1 tsp ground cinnamon

  6. 1 tsp smoked paprika

  7. 1/2 tsp ground allspice

  8. 1/2 tsp ground nutmeg

  9. 2 tbsp vegetable oil

  10. 1 lemon , juice only

  11. 1 tsp angostura bitters

  12. 2 kg pork shoulder , bone in, skin removed and scored (you can ask your butcher to do this)

  13. 1 tbsp clear honey

  14. 3 sweet potatoes , peeled and cut into wedges

  15. 2 tbsp olive oil pineapple , peeled and finely chopped

  16. 1/2 red onion , finely chopped

  17. 1 green chilli , seeds removed, finely chopped

  18. 1 red chilli , seeds removed, finely chopped

  19. 5 tbsp chopped fresh shado beni (see cook's tip) or coriander

  20. 4 tbsp chopped mint

  21. 4 tbsp chopped parsley

  22. 2 limes , juice only

  23. 2-3 tbsp olive oil , to taste

  24. 1 tbsp rum

Instructions Jump to Ingredients ↑

  1. West Indian-style braised pork with pineapple salsa Method 1. For the marinade: tip all of the marinade ingredients into a food processor and blend to combine.

  2. For the pork: rub the marinade all over the pork and skin, rubbing it in well. Place in a non-metallic bowl, cover and transfer to the fridge to marinate overnight.

  3. The following day preheat the oven to 150C/130C fan/gas 2.

  4. Place the pork in a roasting tin and lay the piece of skin on top of the pork. Pour in enough water to cover the bottom of the roasting tin and cover the pork with aluminium foil. Transfer to the oven for 3 hours 30 minutes.

  5. Increase the oven temperature to 180C/160C fan/gas 4. Remove the foil, drizzle the pork with the honey and return to the oven for a further half an hour.

  6. For the sweet potato wedges: tip the sweet potatoes into a roasting tray, toss with olive oil and salt and black pepper and roast in the oven with the pork for the last half an hour.

  7. For the salsa: mix all of the salsa ingredients together and season with salt and black pepper.

  8. To serve, remove the pork from the oven and leave to rest for 15 minutes before carving into thick slices. Serve the pork with the sweet potato wedges and salsa.


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