Slowly Braised Pork with Wadali Spices

Name: Slowly Braised Pork with Wadali Spices
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 6
Ingredients: 175 ml Olive oil; 4 tbsp Cilantro (fresh herb); 4 tbsp Parsley; 6 tbsp Oregano; 6 tbsp Mint; 2 pcs Red hot chili pepper; 1 pcs Green hot chili pepper; 1 pcs Orange; 1 pcs Lime; 1 pcs Grapefruit; 40 g Garlic; 3 tsp Ground cumin; 2 tbsp Ground allspice; to taste Salt; to taste Black pepper; 1500 g Pork brisket; to taste Salt; to taste Cumin, caraway, or fennel seeds; to taste Coriander; to taste Flat-leaf parsley

Incredibly tender pork brisket, marinated in an aromatic blend of fresh herbs and Caribbean spices, braised slowly in the oven for hours until perfectly tender. Served with a crispy skin crust—a true celebration of flavor and texture.

Ingredients

175 ml Olive oil
4 tbsp Cilantro (fresh herb)
4 tbsp Parsley
6 tbsp Oregano
6 tbsp Mint
2 pcs Red hot chili pepper
1 pcs Green hot chili pepper
1 pcs Orange
1 pcs Lime
1 pcs Grapefruit
40 g Garlic
3 tsp Ground cumin
2 tbsp Ground allspice
to taste Salt
to taste Black pepper
1500 g Pork brisket
to taste Salt
to taste Cumin, caraway, or fennel seeds
to taste Coriander
to taste Flat-leaf parsley

Instructions

Combine all marinade ingredients (oil, herbs, peppers, garlic, citrus juice, and spices) in a blender or food processor and blend until smooth. Place the pork brisket in a large container, coat generously with marinade on all sides, working it thoroughly into the meat. Cover and refrigerate overnight.
The next day, preheat the oven to 140°C (280°F). Remove the meat from the marinade, shake off excess but leave the pieces clinging to the surface. Transfer to a roasting pan, cover tightly with foil, and place in the oven.
Braise the pork for 4.5 hours, removing the pan from the oven 3–4 times to lift the foil slightly and baste the meat with the rendered juices from the bottom of the pan. Replace the foil and continue cooking.
Remove the foil, increase the oven temperature to 180°C (350°F), and give the meat a final 15–20 minutes until it achieves an appetizing golden color. The meat should be so tender it cuts with a spoon.
While the meat finishes, preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Using a sharp knife, lightly score the pork skin, sprinkle generously with salt (3–4 pinches) and, if desired, add cumin, caraway, or fennel seeds. Cut the skin into long strips and arrange them skin-side down on the prepared baking sheet.
Cover the skin with a second sheet of parchment paper, place another baking sheet of the same size on top, and bake for 45 minutes to 1 hour until the crackling is completely crispy. If needed, continue baking until desired crispness is achieved.
Shred or slice the main meat, arrange on a serving plate, scatter with fresh finely chopped cilantro and parsley, garnish with crispy crackling shards, and serve immediately.