January 2nd, 2007


West Indian Crispy Pork Bits

Attempted to make West Indian Crispy Pork Bits from Mark Bittman's wonderful How to Cook Everything: Simple Recipes for Great Food. He noted marinating these for an hour, six hours, a day, or two days makes the flavor somewhat more intense, but is hardly necessary. However, I think next time I will marinate, as the flavor is pretty faint just tossing it all together.

My attempt, which differs a bit from the recipe in the book.

  • 1½ to 2 pounds boneless pork shoulder or butt, trimmed of most external fat, but with some left on
  • salt and freshly ground black pepper to taste
  • 1 tablespoon minced garlic
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon dried thyme
  • ½ cup minced onion
  • 1 tablespoon sesame oil
  • ¼ cup lime juice
  1. Cut the meat into 1-inch or larger cubes. Toss with all other ingredients.
  2. Preheat the oven to 375° F. Place the meat in a roasting pan large enough to allow it to fit in one layer (it will shrink considerably, so a tight fit is okay). Roast for about 1 hour, shaking and stirring the meat occasionally until the meat is brown and crisp on all sides. Remove meat with a slotted spoon. Serve hot or at room temperature.