MARINATED PORK

For years Portugal dominated the spice trade, roaming the oceans and continents of the world, especially in the East, and bringing back the spices that would be traded across the Western world. Marinated Pork showcases many of the spices that became synonymous with that period.

1.5 kg pork loin roast or 6–8 loin chops

1 cup wine vinegar

1 tsp ground cinnamon

1 tsp crushed garlic

1 tsp ground jeera (cumin)

½ tsp chilli powder

1 tsp ground allspice

1 tsp salt

1 bay leaf

1 tsp black pepper

1.      Place the meat in a ceramic bowl. Mix the vinegar with all the other ingredients and pour over the meat. Cover and marinate overnight in the fridge.

2.      Preheat the oven to 180 °C, remove the meat from the marinade, place in a baking dish and cook for 1½ hours for the roast (score and salt the skin if you want it crispy) or 1 hour for the chops, basting the meat with the marinade every 30 minutes.

3.      Serve with plain boiled white rice, chips or baked potatoes.

Serves 4