Jamaican Pork Pot Roast

Ingredients

• 3 lb Bone‑In Pork Leg Steak (trimmed, skin left on, bone‑in for extra flavor)
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Pimento (Allspice)
• 2 tbsp Fresh Thyme (chopped)
• 1/2 cup Dark Soy Sauce
• 2 tbsp Granulated Sugar
• 4 clove Garlic Cloves (minced)
• 1 medium Onion (diced)
• 2 stalk Scallions (chopped)
• 1 large Carrot (peeled and diced)
• 1 large Irish Potato (peeled and diced)
• 1 inch Fresh Ginger (peeled and minced)
• 1 cup Jamaican‑Style Ketchup (less sweet, more savory)
• 1 cup Chicken Stock (low‑sodium)
• 1 small Scotch Bonnet Pepper (sliced, seeds removed for less heat (optional))
• 1 tsp Fresh Pimento Pepper (crushed (optional))
• 2 tbsp Vegetable Oil (for searing)
• 1/4 cup Additional Chicken Stock (to stretch gravy at end (optional))

Instructions

1. Season and Marinate the Pork

   Combine salt, garlic powder, onion powder, and ground pimento in a bowl. Rub the mixture all over the pork leg steak. Add the dark soy sauce, coating the meat thoroughly. Place the pork in a shallow dish, cover, and refrigerate for at least 2 hours or up to overnight.

   Time: PT15M

2. Prepare Aromatics and Vegetables

   While the pork marinates, mince the garlic, dice the onion, chop the scallions, peel and dice the carrot and Irish potato, and mince the ginger. Set everything aside in separate bowls.

   Time: PT15M

3. Sear the Pork

   Remove the pork from the fridge and pat dry with paper towels. Heat the vegetable oil in the stainless steel pot over medium‑high heat until shimmering. Add the pork, skin side down, and sear until deeply browned, about 5‑6 minutes per side. Transfer the meat to a plate.

   Time: PT12M

   Temperature: Medium‑high heat

4. Caramelize Sugar

   Reduce heat to medium. Sprinkle the 2 tbsp sugar into the hot oil and stir constantly. When the sugar turns a deep amber and becomes frothy (about 2‑3 minutes), proceed quickly to the next step to avoid burning.

   Time: PT5M

   Temperature: Medium heat

5. Sauté Aromatics

   Add the minced garlic, diced onion, and scallions to the pot. Stir for 2 minutes until fragrant and the onions become translucent. Add the carrot, potato, and ginger; sauté another 3 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Deglaze and Add Liquids

   Pour in the remaining pork marinade, the cup of Jamaican ketchup, and the cup of chicken stock. Scrape the bottom of the pot to release browned bits. Bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: Low simmer

7. Return Pork and Slow‑Braise

   Place the seared pork back into the pot, skin side up. Cover with the lid, reduce the heat to very low, and let it braise for 2 hours 30 minutes, turning the meat once halfway through.

   Time: PT2H30M

   Temperature: Very low heat

8. Finish with Fresh Heat

   When the meat is fork‑tender, stir in the sliced scotch bonnet and crushed fresh pimento pepper. Let the pot sit, uncovered, for 5 minutes to infuse the fresh heat.

   Time: PT5M

9. Rest and Serve

   Remove the pork from the pot and let it rest on a cutting board for 10 minutes before shredding or slicing. Serve the meat with the vegetables and spoon generous gravy over the plate. Pair with rice and peas or plain rice.

   Time: PT10M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

3 g