This recipe serves 4 people.
Tender, smokey, tasty, spicey- Pepper Pork! I must admit- I do not eat much pork but I can never say no to this Trini treat. Now that the weather is getting warmer and most of us are ready for the BBQ season, I wanted to share my recipe. The flavors are great once you roast the meat on the grill- but it works just as fine in the oven. However you want to prepare it it’s up to you- the key ingredient is a great pepper sauce! My personal favorite is Simon’s Bajan Style pepper sauce (order through Instagram @simonshotsauce). I hope you enjoy this recipe!
Ingredients:
700g pork preferably neck or shoulder (with nice marbling)
4 cloves garlic, grated
2 tbsp ginger, grated
4 tbsp Soy sauce
Black pepper
1 tbsp green seasoning
Hot sauce (to taste)
Scotch bonnet pepper (to taste)
1 onion, sliced
4tbsp olive oil
1. The Prep Work
Clean and wash your pork with lime/vinegar and rinse well. Place it in a bowl and combine soy sauce, green seasoning, grated garlic, and ginger and rub it into your pork. Let your meat marinate in the fridge for at least 2 hours or overnight. Slice onions and chop the scotch bonnet pepper.
2. Roasting the meat
Once your pork is marinated you will need to roast it. You can either do this in your oven or on your grill. I roasted mine in the oven on 200°C for about 40 minutes. The cooking time depends on how thick of a cut your meat is.
3. Combining the flavors
Once it is all the way cooked through, leave the pork to rest until it has room temperature. Then cut it against the grain in small, thick chunks. Heat a frying pan with some olive oil on a high-medium heat and add in your pork. You want to get a nice caramelization on the meat.
Finely dice some scotch bonnet and add it alongside with your hot sauce and your onions to the pan. Taste for salt and pepper and adjust the seasoning to your liking.
Now once all the flavors are well combined and you have some nice caramelized and crispy bits it is ready to serve
4. Enjoy!