Andi Oliver’s Caribbean roast pork (vinidaloush)

Andi Oliver’s Caribbean roast pork (vinidaloush)

Looking for an impressive centrepiece roast for the  weekend? Andi Oliver shares a tongue-tingling recipe for vinidaloush, also known as garlic pork. This roast pork from Antigua by way of Portugal will leave the crowd more than satisfied.

Andi Oliver’s Caribbean roast pork (vinidaloush)

Loved this? Try Andi’s Antiguan curry butter shrimp and grits recipe.

Recipe taken from Andi’s first cookbook, The Pepperpot Diaries: Stories From My Caribbean Table (DK £27), and tested by delicious.

  • Serves icon Serves 6-8
  • Time icon Hands-on time 20 min, plus overnight marinating and resting. Oven time 3 hours

Looking for an impressive centrepiece roast for the  weekend? Andi Oliver shares a tongue-tingling recipe for vinidaloush, also known as garlic pork. This roast pork from Antigua by way of Portugal will leave the crowd more than satisfied.

Loved this? Try Andi’s Antiguan curry butter shrimp and grits recipe.

Recipe taken from Andi’s first cookbook, The Pepperpot Diaries: Stories From My Caribbean Table (DK £27), and tested by delicious.

Nutrition: Per serving (for 8)

Calories
970kcals
Fat
66g (27g saturated)
Protein
54g
Carbohydrates
5.1g (4.9g sugars)
Fibre
0.2g
Salt
0.5g

Ingredients

For the green seasoning

  •  2 thyme sprigs
  • 10g bay leaves
  • Small bunch flatleaf parsley
  • Small bunch coriander
  • 4 spring onions
  • 10 garlic cloves, peeled
  • 1 green chilli or scotch bonnet, depending on how hot you like it
  • 6 small Caribbean seasoning peppers (pimento peppers) or a mix of mini sweet peppers
  • ½ onion
  • 400ml rapeseed or vegetable oil

For the pork

  •  2.4kg boneless pork belly, skin and flesh scored
  • 200ml sherry vinegar
  • 350ml golden rum
  • 2 tsp ground allspice
  • 4 bird’s eye chillies, finely sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • Sea salt to rub
  • Chopped coriander to serve

For the sauce

  • 150ml golden rum
  • 2 tbsp clear honey
  • 120g unsalted butter, chilled
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Method

  1. For the green seasoning, put all the ingredients in a food processor. Season with a pinch of salt and pepper, whizz until smooth, then transfer to an airtight container.
  2. Put the pork in a large bowl. Mix the rest of the pork ingredients (except the sea salt and coriander) in a bowl with 5 tbsp green seasoning (see Tips) and massage into the pork. Cover and marinate in the fridge overnight.
  3. The next day, heat the oven to 120°C fan/gas 1. Lift the pork out of the bowl (keep the marinade) and rub 2 large pinches of sea salt into the skin. Put a wide, heavy frying pan over a high heat. Once almost smoking hot, lay the pork in it, folded in half and skinside down. Sear until you get a good colour, then flip and sear the skin again until evenly browned.
  4. Transfer the pork to a roasting tray, skin-side down. Spoon a few tbsp of the reserved marinade over the top and grind over some black pepper. Roast for 3 hours, spooning over more marinade every hour or so. When the meat is completely tender, remove from the oven, transfer to a board (reserving the juices from the tray), cover with foil and leave to rest for at least 30 minutes.
  5. To serve, pour the juices from the tray and any remaining marinade into a wide frying pan. Bring to a simmer over a medium heat. Add the rum, honey and a splash of water and bubble for a few minutes. Add the butter and bubble for few more minutes, then take off the heat. Carve the meat, sprinkle with chopped coriander and pour over the sauce to serve.

Nutrition

Calories
970kcals
Fat
66g (27g saturated)
Protein
54g
Carbohydrates
5.1g (4.9g sugars)
Fibre
0.2g
Salt
0.5g

delicious. tips

  1. Don’t waste it Leftover green seasoning will keep in the fridge for up to 3 weeks.

  2. Andi says: “The influences of vinidaloush go back to Portugal, to vinha d’alhos, where meat is marinated in wine and garlic, which also connects to vindaloo, from Goa in India – a Portuguese colony for 450 years.

    Many Portuguese emigrated to Antigua and other islands in the Caribbean in the 19th century and so we have vinidaloush, sometimes also called garlic pork. This dish joins up so many footsteps – from feet that have made their way across the Caribbean, sometimes as friend, more often as foe, but always leaving their mark in our food and on our plates.”

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Recipe By

Andi Oliver

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