andi oliver’s caribbean roast pork (vinidaloush)

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Andi Oliver’s Caribbean roast pork (vinidaloush)

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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.

Ingredients

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

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

150ml golden rum

2 tbsp clear honey

120g unsalted butter, chilled

Directions

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