roast pork calypso

Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Nov 4, 2011.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    x
     
    Last edited: Aug 12, 2013
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that sure doesn't look like anything that I have eaten in the islands but it does look and sound good. Maybe I'll have to give it a shot thou.
     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey, hey - good to see you ~

    supposedly it is an old recipe used by the colonials when they adapted old-world food (pork roast) to some new-world ingredients. based on the reading i did, i know it was mentioned on jamaica, which was british, and also a version of it was served on one of the french islands.....i think martinique ~ based on the spices, i kind of think that it may have some dutch origins, but i don't know for sure. if i come across any other information in the history of this dish, i'll let you know!
     
    Last edited: Nov 4, 2011
  4. jak757

    jak757 Smoking Fanatic Group Lead

    Looks and sounds wonderful Tas.  I saved this one.  I really enjoy the variety of foods you have been posting -- I've saved quite a few!

    Thank you....
     
  5. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    if you try it, you're gonna love it, guaranteed!
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Tas that looks awesome. Going to save this one 

    Thanks for another awesome post
     
  7. Oh my, that looks GREAT!!!!
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yet another great thread.

    You have some wonderful recipes my friend!
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    say, gents - i'm glad you like what you see! this one was a real pleasure to make, and i think that a person could do a lot of good things with it ~
     
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    Back when the snow was still flying, I prepared this dish again, pretty much as before, except for the fact that I used a boneless sirloin roast rather than a bone-in loin roast:



    We served the roast pork with some simple mashed potatoes, to which I added a couple of envelopes of Sazón Goya con Culantro y Azafran:

    [​IMG]

    They tasted great, and were appropriate for the dish; however, the colour, as you can see, was a little weird:





    Having said that, I can strongly recommend this dish for anyone wishing to get a real taste of English Colonial Caribbean cuisine. I can't wait to try this sometime this summer, using the flavours highlighted as part of a profile for grilling or barbecue. This method produces an outstanding array of flavours, and I am willing to bet that, with a few small adaptations, it would be great for any number of variations, including ham, barbecued pork roast, pork ribs, or grilled pork chops.
     
    Last edited: Apr 24, 2012
  11. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    whoops - picture psoting snafu in the post above, which is now fixed!
     
  12. Another very informative and awesome post. Looks delish.
     

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