Pork Roast With Gravy
Total Time
Jamaican roast pork is a favourite Sunday dinner in my house. Because I marinate it overnight with seasonings, the meat is so flavourful.
Jamaican roast pork 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!
Jamaican Roast Pork Recipe
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
Gravy Recipe
- 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 Cornstarch
Instructions
- Mix together onion, garlic, thyme, salt and black pepper
- Score the pork skin then pierce roast to make 3 holes and stuff with equal portions of seasonings using fingers
- Sprinkle outside of roast liberally with salt and black pepper
- Cover roast and put in fridge to marinate overnight (or for at least 2 hours)
- Brown roast on both sides on High heat, about 4 minutes each side, in cast iron Dutch pot
- Add 4-oz of water to pot and place in 300-degree oven
- 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
- Remove roast from pot, place on platter and cover with foil and leave to rest
Gravy Instructions
- Pour drippings into a small pot and skim off fat
- Add onion, worcester sauce, steak sauce, tomato ketchup and hot sauce (if using) to drippings and bring to a boil
- Mix together water and cornstarch and stir into gravy
- Stir gravy until it thickens; remove from heat. Serve with Rice and Peas and vegetables.
Leave a Review
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Absolutely love love love this dish, it’s the best. Even my extremely fussy 11 year old loves it…and that’s saying something!!!
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Tasted so good! Replacements since recommended n/a: green split peas-worked well, Chicken Better Than Bouillon and vegetable stock, other hot peppers. Took a long time to prep but worth it!
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It was delicious I increased the amount of ingredients because I did it for a restaurant came out 👌
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Simply delicious
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love it ,easy to make
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Delicious and I make it all the time now.
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I make it at least once a week
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I love this recipe! I added culantro/shadow Benny and small dumplings also. Delicious. Thank you for sharing.
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Thank you for sharing, this has become one of my favourite go to recipes.
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Love it