Chef's 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.

By Paul Carmichael
  • Serves 10
  • 20 mins preparation
  • 8 hrs 30 mins cooking plus resting
Paul Carmichael's Bajan roast pork
Paul Carmichael's Bajan roast pork

"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."

Ingredients

  • 1 small pork shoulder, skin on (3.5kg-4kg)
  • Juice of 2 limes
  • 1 tsp finely grated nutmeg
Green seasoning
  • 1 onion, coarsely chopped
  • 2 small or 1 large spring onion, chopped
  • 3 small garlic cloves
  • 1 cup flat-leaf parsely (loosely packed)
  • 3 tsp thyme (loosely packed)
  • 3 tsp marjoram
  • 1/2 habanero chilli
  • 1/2 tsp Worcestershire sauce

Method

Main
  • 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.

Notes

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