Jamaican pork roast is a favourite Sunday dinner in my house. Because I marinate it overnight with seasonings, the meat is so flavourful. If you don’t have time to prep it the day before, marinate it for at least 2 hours. Jamaicans generally like their meat well done… and in most cases well, well done! That’s because when you live in a hot country the tradition is to cook meat well to make sure that it’s safe to eat, especially pork. Meat thermometer tip: I still like my roast cooked well done served with gravy on top, but I recommend using a meat thermometer as an easy way to get the doneness you prefer. Either way, this recipe will impress!
Ingredients
4 lb pork roast
1/2 small Onion, finely chopped
2 large cloves Garlic, minced
1 tsp fresh Thyme, finely chopped
1 tsp Salt
1/2 tsp Black Pepper
Method
1. Mix together onion, garlic, thyme, salt and black pepper
2. Score the pork skin then pierce roast to make 3 holes and stuff with equal portions of seasonings using fingers
3. Sprinkle outside of roast liberally with salt and black pepper
4. Cover roast and put in fridge to marinate overnight (or for at least 2 hours)
5. Brown roast on both sides on High heat, about 4 minutes each side, in cast iron Dutch pot
6. Add 4-oz of water to pot and place in 300-degree oven
7. After 30 minutes turn up heat to 350 to 375-degrees, remove lid and roast for 1 hour or until it is at your desired doneness
8. Remove roast from pot, place on platter and cover with foil and leave to rest
Pork Roast Gravy Recipe
Ingredients
1 small Onion, sliced
1 tsp Worcester sauce, or to taste
1 tsp Steak Sauce, or to taste
1 Tbsp Tomato Ketchup, or to taste
1/2 tsp Hot sauce (optional)
1/2 cup Water
1 tsp Corn Starch
Method
1. Pour drippings into a small pot and skim off fat
2. Add onion, worcester sauce, steak sauce, tomato ketchup and hot sauce (if using) to drippings and bring to a boil
3. Mix together water and cornstarch and stir into gravy
4. Stir gravy until it thickens; remove from heat. Serve with Rice and Peas and vegetables.
Serves 6 to 8
The Fay Way: Gold Members click below to watch me cook this recipe step by step.
