ECNETNews, NEW YORK, NY: As Christmas Day approaches, Caribbean communities, both locally and abroad, are in the final stages of planning festive menus for Christmas Eve and Christmas Day. This week marks the crucial time for finalizing shopping lists, ensuring all ingredients are ready for the holiday celebrations!
Essential items for the holiday feast include fresh green gungo peas, ackee, flour, cod fish, sorrel, ginger, fresh pork leg, cured ham, goat meat, fresh beef, calaloo, beef liver, beef kidneys, condensed milk, hard-dough bread, rice, butter, brown sugar, port wine, and Jamaican white rum!
These ingredients will come together to create some of the “Best Foods in the World,” including dishes like gungo rice and peas, pot-roasted pork leg, baked ham, roast beef, beef liver with soft green bananas, and beverages like sorrel drink and ginger beer, alongside the festive Caribbean Black fruit cake. The aromas and flavors of these holiday meals will undoubtedly evoke cherished memories!
Memorable Christmas dinners often come from family traditions, with hearty meals passed down through generations. One standout dish that has graced many tables is pot-roasted fresh pork leg, a classic favorite that embodies the essence of Caribbean holiday cuisine.
Today, we share a traditional recipe for pot-roasted fresh pork leg that is sure to impress at any holiday gathering.
Pot Roasted Pork Leg
To prepare this delicious pork leg roast, create a seasoning mix of onion, scallion, scotch bonnet pepper, garlic, thyme, salt, and black pepper. Score the pork skin, pierce the roast to create holes, and stuff the seasoning mix inside. Season the exterior with salt and pepper, and marinate it overnight. In a hot Dutch pot with coconut oil, brown the pork on both sides, then add water, cover, and simmer on low heat until tender, adding water as necessary. Allow the roast to rest before serving. For the gravy, utilize the drippings from the pot, adding onion, thyme, and Jamaican Pickapeppa sauce, thickened with cornstarch and water. Pair this dish with rice, peas, and vegetables for a full meal.
- 5 lbs Fresh pork leg
- 2 large onions, finely chopped
- 1 large garlic, minced
- 1 tbs fresh thyme, finely chopped
- 2 tsps salt
- 2 tsps black pepper
- 1 small scotch bonnet pepper, minced
- 1 small bunch scallion, minced
- 1/4 cup coconut oil
Pork Leg Roast Gravy Ingredients
- 1 small onion, sliced
- 1 sprig of thyme
- 1 tsp Jamaican Pickapepper sauce
- 1/2 cup water
- 1 tsp corn starch
- Mix together onion, scallion, scotch bonnet pepper, garlic, thyme, salt, and black pepper.
- Score the pork skin and pierce the roast, stuffing the holes with the seasoning mixture.
- Season the exterior with salt and black pepper, then cover and refrigerate overnight.
- In a large Dutch pot, heat the coconut oil and brown the marinated pork leg on both sides over high heat.
- Add approximately 10 oz of water to the pot and cover.
- Reduce heat and monitor the roast, adding water as needed until tender.
- Once cooked, remove the pork leg from the pot and allow it to rest.
Pork Leg Roast Gravy: Method
- Pour the drippings into a small pot, skimming off excess fat. Add onion and Jamaican Pickapepper sauce, bringing it to a boil.
- Mix water and cornstarch and stir into the gravy until it thickens, then remove from heat.
Serve with rice and gungo peas and a side of vegetables for a festive meal.
Bon Appétit!
