King Rat (gkr) wrote,
King Rat
gkr

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.
Tags: cooking
Subscribe

  • Last post

    I don't plan to delete my LJ (I paid for permanent status, dammit), but this will be the last post. I don't plan to read it anymore, either…

  • The Fighting Lady

    The first image is a screenshot from The Fighting Lady at 6:55. The subject at that moment is the maintenance and operation of the ship's…

  • Operation Hailstorm

    Last summer my aunt requested the military file for my grandfather. It finally came through last month. I scanned all 600+ pages a couple weeks ago…

  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

  • 0 comments