Place the pork on a cutting board and, with a sharp knife, punch holes, or "jerk", all over. In a medium size bowl, mix together all the ingredients except the soy sauce, lime juice, and wine. Using your fingers, stuff the mixture into the holes. Place the pork roast in a bowl and pour the remaining mixture and the soy sauce over it. Cover and let marinate overnight in the refrigerator.
Place the roast in a suitable roasting plan with the lime juice and water.
Cook the roast in a preheated 450 degree oven for 1 1/2 to 2 hours. When fork
tender, remove the cover and allow to brown. While browning, keep the pork
moist by basting it with the juices from the pan (see note below). Serve with
rice or potatoes.
Note: If gravy is desired, remove the roast from the pan, pour off all but 1
to 2 tablespoons of the juices and place the pan on a burner over high heat.
Brown the juices, then deglaze the pan with a little boiling water. Return
the juice to the pan and add enough hot water to make about 1 1/2 cups of
gravy. If a thicker gravy is desired, a slurry of 1 tablespoon of cornstarch
to 1/2 cup of water can be added gradually while stirring until desired
thickness is reached.
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