Caribbean roast pork

Andi Oliver’s

My mother introduced me to this recipe. She kept telling me she really wanted vinidaloush and I’d never heard of it, so I called my cousin, Baden Prince (known to us as Juni), who’s a brilliant Antiguan cook and poet, and remembers every recipe anyone has ever shown him!

The influences of vinidaloush go back to Portugal, to vinha d’alhos, where meat is marinated in wine and garlic, which also connects to vindaloo, from Goa in India – a Portuguese colony for 450 years. Many Portuguese emigrated to Antigua and other islands in the Caribbean in the 19th century and so we have vinidaloush, sometimes also called garlic pork. This dish joins up so many footsteps – from feet that have made their way across the Caribbean, sometimes as friend, more often as foe, but always leaving their mark in our food and on our plates

Vinidaloush

Serves 6-8
Hands-on time 20 min, plus
overnight marinating and resting
Oven time 3 hours

DON’T WASTE ITLeftover green seasoning will keep in the fridge for up to 3 weeks.

For the green seasoning

• 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

For the pork

• 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

For the sauce

• 150ml golden rum

• 2 tbsp clear honey

• 120g unsalted butter, chilled

1For the green seasoning, put all the ingredients in a food processor. Season with a pinch of salt and pepper, whizz until smooth, then transfer to an airtight container.

2Put the pork in a large bowl. Mix the rest of the pork ingredients (exc