The word Bajan symbolises both something being from the island of Barbados and also the English based, but African influenced, Creole language spoken on the island. As a spice description, this all purpose fiery blend of savoury herb flavours with hints of lemon and more than a touch of heat, is an absolute must whether it is fish to be fried, vegetables to be seasoned, chicken marinated or pork that will be roasted. It can also be used as a base flavour before adding another seasoning like curry powder or lemon pepper, and always tastes better after a few pina colladas before dinner.

 

Ingredients; 

1.4 kg Rolled Pork Shoulder (to feed 4-6)

40 g My Souk Drawer Bajan Seasoning

2 Limes or Lime Juice

2 tsp My Souk Drawer Porcini Saffron Salt

4-6 waxy roasting Potatoes

Sour Cream

Chives (chopped)

Coriander (chopped)

2 cups Brown Long Grain Rice

1 Corn cob

¼ cup vegetable oil (or canola)

2-3 garlic clove (minced)

½ medium onion (diced)

1 sprig fresh thyme or 1 teaspoon dried thyme

1 small Yellow Capsicum (diced)

1 can coconut milk

1 can black beans (rinsed and drained)

salt and fresh ground pepper

3 cups chicken or vegetable stock

 

Method; 

Remove the shoulder from its netting and lay flat, trimming any excess fat from the edges if needed. Wash the pork roast, dry it, and then score the fat in a diagonal pattern with a sharp knife. Turn over and similarly make 6 x 8 deep cuts in the flesh and rub with 3/4 of the juice of the limes combined with 1 1/2 tsp Saffron & Porcini salt. Combine the remaining salt/lime liquid with 30 grams of My Souk Drawer Bajan Seasoning to form a paste. Pack the slits with the Bajan seasoning and rub the remainder on the outside of the meat.

Prepare your potatoes my brushing with oil and wrapping individually in foil. After the first hour place them in the oven with the pork to cook. (Begin to prepare your rice salad at the time you are about to make the crackling.)

Place the roast fat side up on a rack in an ovenproof dish, lightly salt,  cover with foil, and bake in a 160 degree oven for about 3 hours. Baste with the accumulating juices and during the final 20 minutes remove the foil, take the potatoes out and put to the side, turn up the oven to 210 degrees and rotate the pork occasionally to uniformly create the crackling without burning, and allowing the meat to brown.

Rest for 10 minutes before carving.

Wash rice until water runs clear then drain. In the meantime Heat a saucepan with oil. Then add onions, garlic, thyme, and capsicum, sauté for about a minute. Stir in rice to the pan, followed by drained beans for about 2 minutes, then add coconut milk, 10 g of remaining Bajan Seasoning spice, corn kernels, 3 cups of Chicken or Vegetable stock, and bring to a boil.

Reduce heat, cover with a lid and simmer until rice is cooked, about 30 minutes or more. Stir occasionally from the sides to prevent burns , add more stock if needed.

Adjust for salt and pepper. Discard thyme sticks. Serve warm with the pork and potatoes which you have opened the foil, cut a deep cross into the surface spreading the potato slightly, sprinkling the remaining Saffron and Porcini salt into the crevice and covering with dollops of sour cream and chives. Sprinkle the salad with shredded coriander and accompany with lime wedges.

Enjoy!

 

 

Ingredients: