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Authentic Jamaican Pork Roast – The Blazing Hot Roasted Pork That’s Heaven on a Plate
Pork is the most popular meat in Jamaica, and when you try Jamaican pork, you’ll see why. This pig is crying with heat, so be careful. But pork is so soft after roasting that it will melt.
The preparation of Jamaican pork is thought to be influenced by the Spanish, who were probably responsible for adding tomatoes to the dish. It’s not really necessary, but pushing the broth through the mill is worth the work. The smooth texture is the perfect finish to this pork dish. This is usually served with plain rice.
1 3-pound boneless pork shoulder
5 large garlic cloves, 2 finely chopped and 3 slivered
2 tablespoons vegetable oil
4 habanero chiles, seeds and chopped
1 green bell pepper, coarsely chopped
1 tablespoon dried oregano
1 teaspoon of cumin
1 teaspoon pepper
1/2 teaspoon ground cinnamon
1 bay leaf
1/2 cup fresh lemon juice
2 cups canned tomato puree
Make small slits all over the pork with the tip of a paring knife. Place the slits and slivers of garlic, then fold the pork and tie it with kitchen twine, if necessary. In a large skillet on medium-high heat, heat the vegetable oil. Cook the chiles, bell pepper, chopped garlic, onion, cumin, oregano, pepper, cinnamon, and bay leaf until the leaves are soft, or about 8 minutes, stirring frequently. Remove the skillet from the heat and stir in the lemon juice.
Place the cooked pork in a large bowl and pour the marinade over it. Turn the meat a few times to get the marinade to coat all over. Cover with plastic wrap and refrigerate for 4 hours, turning occasionally.
Preheat the oven to 350 degrees F. Remove as much marinade as possible from the pork, reserving in a saucepan. Place the pork in the roasting pan and roast until the internal temperature of the meat reaches 165 degrees F., or about 1 3/4 hours.
While the roast is cooking, add the tomato puree to the marinade and bring it close to the boil, before it starts to bubble, stirring constantly. Then reduce the flame to low and simmer for five minutes. Remove the bay leaf and press the sauce through a food mill, if desired. Transfer the pork to a serving dish and let it rest for 10 minutes before slicing. Pour the smooth sauce over the sliced pork and serve immediately.
Jamaican roast pork dishes serve 6.
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