Sliced garlic pork belly (vinidaloush) on board

Andi Oliver’s Caribbean roast pork (vinidaloush)

Name: Andi Oliver’s Caribbean roast pork (vinidaloush)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves 6-8
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

Portion size: Serves 6-8
Hands-on time 20 min, plus overnight marinating and resting. Oven time 3 hours
Difficulty: easy

Gluten-free

Recipe by: Andi Oliver

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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.

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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

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.
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.
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.
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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.
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

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

Quick wins & tips

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

Cook smarter

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.”