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Jamaican Pork Pot Roast
A richly flavored Jamaican-style pot roast made with a bone‑in pork leg steak, marinated in soy sauce, allspice and thyme, then seared, caramelized, and slow‑braised with carrots, potatoes, ginger and aromatic herbs. Served with a thick, savory gravy perfect for Sunday dinner.
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Critical Success Points
- • Marinating the pork for at least 2 hours
- • Achieving a deep brown sear on all sides
- • Caramelizing the sugar without burning
- • Low‑and‑slow braising to break down connective tissue
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Caramelized sugar reaches very high temperatures; handle with care to avoid burns.
- • Scotch bonnet peppers are extremely hot – wear gloves when cutting and avoid touching eyes.
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