West Indian Crispy Pork Bits

This recipe offers a variety of flavorful and versatile ways to prepare and season pork. The result is tender, caramelized pork bits that can be enjoyed on toothpicks as a tasty appetizer or paired with rice and beans for a satisfying meal. With different variations, you can explore West Indian, Jerk, Iberian, Asian, and Mexican flavors to suit your taste preferences. Marinating the pork allows the flavors to penetrate the meat, resulting in a delicious and succulent dish.

MAKES: 4 to 8 servings

TIME: About 2 hours, plus time to marinate, largely unattended

INGREDIENTS:

• 1 1/2 to 2 pounds pork, preferably shoulder, trimmed of some but not all external fat
• Salt and freshly ground black pepper
• 1 tablespoon minced garlic
• 1 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 cup minced onion or scallion
• 1 tablespoon peanut, extra virgin olive, or neutral oil, like grapeseed or corn
• 1/4 cup freshly squeezed lime juice
• 1/2 cup stock or water (optional)

INSTRUCTIONS:

1. Cut the pork into bite-sized pieces. Season with salt and freshly ground black pepper.
2. In a bowl, combine the minced garlic, ground allspice, freshly grated nutmeg, thyme leaves (or dried thyme), minced onion or scallion, oil, and freshly squeezed lime juice. Toss the pork with this marinade until well coated. Cover the bowl and refrigerate the marinated pork for up to 2 days, or you can proceed to cook it immediately.
3. Preheat the oven to 375°F (190°C). Place the marinated pork in a roasting pan large enough to hold it in a single layer. It’s okay if the meat fits tightly as it will shrink during cooking. Roast the pork in the oven for about 1 hour, shaking and stirring the meat occasionally. Cook until the pork is browned and crisp on all sides.
4. Use a slotted spoon to remove the cooked pork from the roasting pan. You can serve it hot or at room temperature. If desired, you can proceed to make a quick sauce.
5. Pour off most of the fat from the roasting pan, leaving behind any solids and as much nonfatty liquid as possible. Place the pan on a stovetop burner over high heat. Add the stock (or water) to the pan and cook, stirring and scraping the bottom of the pan to incorporate any browned bits, until the liquid is reduced by about half and all the solids are incorporated into the sauce.
6. Pour the sauce over the pork bits and serve.

VARIATIONS:

Here are some variations to explore different flavors with the pork bits:

• Jerk Pork: Replace the thyme in the marinade with 1 teaspoon ground coriander. Add half or more of a seeded and minced Scotch bonnet chile to the marinade. Alternatively, you can use any other chile pepper, cayenne, hot red pepper flakes, or chile sauce to add desired heat.

• Pork Bits with Iberian Flavors: Remove allspice, nutmeg, thyme, and lime juice from the marinade. Instead, add 1 tablespoon ground cumin, 2 teaspoons paprika, 1 tablespoon grated or minced lemon zest, and 1/4 cup freshly squeezed lemon juice to the marinade.

• Pork Bits with Asian Flavors: Eliminate allspice, nutmeg, thyme, and lime juice from the marinade. Instead, add 2 tablespoons minced or grated fresh ginger or 1 tablespoon ground ginger, 2 tablespoons soy sauce or nam pla (Thai fish sauce), and 1 tablespoon sugar to the marinade.

• Pork Bits with Mexican Flavors: Remove allspice, nutmeg, and thyme from the marinade. Instead, add 1 teaspoon each (or 2 teaspoons of either) ground cumin and chili powder, and 1 tablespoon minced fresh oregano leaves (or 1 teaspoon dried oregano) to the marinade.

These variations provide different spice blends and flavor profiles, allowing you to experiment and enjoy a range of taste experiences with the pork bits.