Chefs' Recipes

Paul Carmichael’s Bajan roast pork

Achieve the ultimate crackling on your Christmas day pork with a Caribbean twist. Momofuku Seiobo chef Paul Carmichael's zesty Bajan roast pork recipe is bound to have you coming back for more.
Paul Carmichael's Bajan roast pork

Paul Carmichael's Bajan roast pork

Prue Ruscoe
8H 30M
8H 50M

“I always knew my mum was a good cook, maybe bordering on awesome, but as I write this I realise how much of a badass she is,” says Momofuku Seiobo chef Paul Carmichael. “She would cook large pieces of pork in a massive cast-iron pot over low heat for hours, constantly turning it. She called it pot pork. So good. I’m not gonna even try that at home, but I thought I’d share the memory – this version has the same flavours but a different technique.”


Green seasoning



1.For green seasoning, process ingredients in a food processor to a slightly coarse paste. Adjust seasoning with salt and pepper. Makes 1 cup; you’ll need ½ cup for this recipe.
2.Preheat oven to 120C. Rinse pork and pat dry with paper towels. Lightly score the skin and pierce the flesh side multiple times with a paring knife, then rub flesh with lime juice and season generously with salt, pepper and nutmeg. Fill the incisions with green seasoning (use ½ cup and reserve remainder) and rub all over the flesh side, ensuring you avoid the skin. Place pork skin-side up, on a rack over a roasting tray, transfer to oven and roast until a knife or fork inserted into side meets little resistance when twisted (8-8¼ hours). Remove pork from oven and wrap in baking paper, then in foil and rest at room temperature for at least 30 minutes and up to 2 hours.
3.Preheat oven to 270C. Unwrap pork and return to oven skin-side up and roast, rotating every 5 minutes until skin is blistered and puffed (15-20 minutes). Remove from oven and rest uncovered for 15-20 minutes, then serve.

Drink Suggestion: Pale farmhouse-style sour beer, such as La Sirène “Fleur Folie” Saison Ale from Victoria. Drink suggestion by Amberose Chiang


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