← Nouns Cooking · Caribbean

Ingredients

• 1.5 kg boneless pork shoulder, cut into 4 cm cubes
• 2 Lime, juiced, divided
• 1 Onion, roughly chopped
• 4 Spring onion, roughly chopped
• ½ Bell pepper, roughly chopped
• 5 cloves Garlic
• 1 handful Parsley
• 4 sprigs Thyme, leaves picked
• 1 Scotch bonnet chilli, seeds removed
• 2 tbsp Vegetable oil, plus about 500 ml for frying
• 80 ml sour orange juice (or orange juice)
• 1½ tsp Salt
• ½ tsp Black pepper
• 4 whole cloves
• 500 ml Water

Method

1. Rinse the pork with the juice of 1 lime and cold water, then drain well.
2. Blend the onion, spring onion, pepper, garlic, parsley, thyme, scotch bonnet and 2 tbsp oil into epis, a coarse green paste. Mix the pork with the epis, orange juice, the rest of the lime juice, salt, pepper and cloves. Cover and chill for at least 4 hours or overnight.
3. Tip the pork and its marinade into a heavy pot with the water. Bring to a boil, then cover and simmer for 1 hour, until the meat is tender.
4. Uncover and simmer for 15 min more to reduce the liquid. Lift out the pork and keep the cooking liquid; it makes a great sauce for rice.
5. Heat about 2 cm of oil in a deep frying pan over medium-high heat. Fry the pork in batches for 5–7 min, turning, until deep golden and crisp at the edges. Drain on paper towels.
6. Serve hot with pikliz, fried plantains and rice, with the reduced cooking liquid spooned over.

Tips

• Pat the simmered pork dry before frying so it crisps instead of spitting.
• Sour (Seville) oranges are traditional; mix sweet orange with lime juice if you cannot find them.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com 196 flavors Taste the Islands