I wanted to come up with a recipe that combined the spices and flavors that were common in other countries. This is the result of that idea. Sambal Oelek is an Indonesian crushed chili pepper sauce that is commonly used throughout South East Asia. Coriander and Tamarind are more commonly used in Indian cooking, as is the Maggi Masala sauce. Thick Soya sauce is borrowed from China, and ginger, combined with lime juice and Allspice are integral components of Jamaican Jerk Seasoning. Worcester sauce is a staple in English seasoning, and imparts a nice tart taste for the background. There is sauce/gravy with this but because it is slightly spicy, and tart, for maximum enjoyment the dish should be accompanied by a sweet/spicy Pepper Jelly, Tamarind Chutney or a sweet Indian Mango or Lime pickle. It also goes well with a simple green salad using a Strawberry or Raspberry Vinaigrette.
2 ¾ lbs pork shoulder or butt with fat and good marbling
1 tbsp Grace Caribbean Traditions Meat seasoning
2 tbsp Sambal Oelek
Juice ½ lime
½ tsp salt
½ tsp ground coriander
½ tsp allspice
½ tsp black pepper
1 tbsp Worcester sauce
1 heaping tsp Tamarind Concentrate
3 cloves garlic
½ piece of ginger root, peeled
2 tbsp Maggi Masala Sauce
1 tbsp thick Soya SauceMethod
- Cut the pork into 1 inch cubes and put in a Ziploc plastic bag. Season with meat seasoning, coriander, allspice, black pepper, Thick Soya Sauce, and Sambal Oelek.
- In a small chopper, place the garlic cloves, ginger root, Masala sauce, tamarind concentrate, lime juice, and puree to form a paste. Add to seasoned pork. Mix well and allow to marinate in refrigerator overnight.
- Use a 9 by 13 inch pan as your baking pan. Cut a piece of heavy duty aluminum foil, larger than those measurements and place the pork and marinade in that. Wrap the pork in the foil and bake at 425 degrees Fahrenheit for 40 minutes.
- Remove from oven and unfold the foil so that it lines the baking pan.