roast pork calypso
- Thread starter tasunkawitko
- Start date
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- Mar 12, 2009
- 14,477
- 58
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.
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!
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!
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jak757
Smoking Fanatic
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....
Thank you....
wlkwichita
Meat Mopper
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 ~
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:
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.
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:
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.
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