Caribbean Pork Roast

Cook Time 60 minutes

Servings 4-6


1kg scotch fillet (pork neck) tied, ask butcher to do this not confident to do so
½ pineapple peeled and sliced and cut into 3 cm chunks
¾ cup water or chicken stock
2 tbs. vegetable oil
Salt and pepper

1 tbs. honey
2 cloves of garlic, crushed
4 sprigs of thyme
1 bayleaf
1 lemon, cut into 4 and squeezed
1 knob of ginger, sliced into rounds
1 tsp. all spice
¼ tsp. chilli powder
3 tbs. dark rum
1 tbs. red wine vinegar


In a large bowl combine all the marinade ingredients. Season the pork with salt and pepper and add it to the bowl. Rub the marinade all over and cover with cling film. Leave in the fridge for about 1 hour or even better overnight.

Remove the pork from the fridge 30 minutes before cooking and preheat the oven at 170°C.

In a large pot roaster, heat the oil over a medium to high heat. Scrape most of the marinade off the meat and reserve. Sear all over until golden brown. Add the pineapple into the pot and caramelise.

Pour the reserved marinade all over the meat and bring to a rapid boil, add the water and roast with the lid on for 45 minutes.

Remove from the oven and rest the meat on a board for 5 – 10 minutes. Slice the roast and place on a serving dish. Arrange the pineapple and pan juices around the meat. Place the pineapple around the roast and for a further 15 minutes.


Carrot and Orange Salad


Caribbean Coco Flan