VARIATION ON GEOFFREY HOLDERS' CARIBBEAN PORK ROAST

Name: VARIATION ON GEOFFREY HOLDERS' CARIBBEAN PORK ROAST
Yield: 8 servings
Ingredients: 6 lbs. pork roast; 1 teaspoon Scotch bonnet pepper, crushed; 4 cloves of garlic, minced; 1 teaspoon fresh ginger juice; 1 teaspoon cinnamon; 2 teaspoons ground coriander; 1 teaspoon turmeric; 2 tablespoon coconut oil; 1 tablespoon salt; 2 large red onions, sliced

kashtala

Serves 8

Trinidadian recipe adapted from actor, dancer, choreographer, painter, photographer, writer Geoffrey Holder.

↬ Adapted from GEOFFREY HOLDER'S CARIBBEAN COOKBOOK

Ingredients

6 lbs pork roast
1 teaspoon Scotch bonnet pepper, crushed
4 cloves of garlic, minced
1 teaspoon fresh ginger juice
1 teaspoon cinnamon
2 teaspoons ground coriander
1 teaspoon turmeric
2 tablespoons coconut oil
1 tablespoon salt
2 large red onions, sliced

Instructions

Keep screen awake

1
Blend all ingredients except meat, onions, and oil. Prick roast with a fork. Rub with blended ingredients. Marinate it for six hours, turning it over every couple of hours.Grease a roasting pan with coconut oil. Place roast in roasting pan and bake at 350 for three hours.
2
Remove from oven. Fry onion in leftover pan juices until golden. Slice roast and arrange on heated plate. Arrange fried onions around pork slices.

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