Porc rôti caribéen et oignons caramélisés
Rendement
8 à 10 portions.
Temps de préparation
30 minutes
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Ingrédients
- 1 c. à soupe d’origan séché Trade East®
- ½ c. à thé de feuilles de laurier moulues
- ½ tasse de gousses d’ail frais Markon®, pelées
- 1 c. à thé de cumin moulu Trade East
- ½ tasse d’eau
- 2 tasses de jus d’orange
- ½ lime fraîche, pressée
- ½ c. Water
- 3,18 kg de soc de porc
- 3 gros oignons jaunes Markon, tranchés
- 2 Tbsp. Kosher Salt
Préparation
- Create a marinade by combining the oregano, bay leaves, garlic, cumin, water, orange juice, water, lime juice and salt in a blender or food processor. Blend until the herbs and garlic are finely chopped.
- Pour the marinade over the pork butt and spread the mixture all over the outside of the roast on all sides. Refrigerate overnight, turning occasionally.
- Roast at 135°C (275°F) on convection for 3½ hours.
- Raise the oven temperature to 204°C (400°F) and cook for 10 minutes or until the pork is crispy on the outside.
- Remove the pork from the oven and rest on the counter for about 20-30 minutes before carving.
- Strain the pan drippings and skim the fat separately, reserve.
- Add 3 Tbsp. of pork fat and onions to a large skillet and caramelize until brown on all sides.
- Add reserved drippings to the onions and mix well.
- Pour over the roasted pork and serve.
Recettes récentes
Matière à réflexion
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