Roast Pork ...

[guyguy]

When I was a little boy many, many moons ago, my father always bought a "quart" of Roast Pork from the Chinese shop by the Library in Sando on payday. That thing was delicious and I'd demolish it with some pepper sauce in a Hops bread.
Many years later I returned to that place to get some Roast Pork but it tasted differently. I discovered that had fried it and not roasted it and I longed for the Roast Pork of my childhood. No where in T&T could I find the genuine article. Now I would like to try to make this savory gastronomic delight but haven't the slighest clue how to do so.

Can you cooks par excellence help me out here? Please post specific details since I'll be dealing with Pork.

[hassanvoyeau]

http://www.caribbeanchoice.com/recipes/ ... ?recipe=68 (http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=68)

[Falcon]

Gay,

Two places:
Quan Kep's in Princes Town
and by my fadder in law.

He will gladly organise some for you next time you in Tdad. Ah know you does go TT under a lows, but tell me and I'll make sure your nostalgia is complete.

[shield_2006]

Is three times ah come here and went back but ah give up.

I can't help with the Roast Pork but ah have a good recipe for roast fowl if u want. :mrgreen:

[guyguy]

Gay,

Two places:
Quan Kep's in Princes Town
and by my fadder in law.

He will gladly organise some for you next time you in Tdad. Ah know you does go TT under a lows, but tell me and I'll make sure your nostalgia is complete.
Aye, Dotish. Ent ah say ah lookin' fuh de recipe an instructions orn HOW TO MAKE IT? Yuh tink ah cud jess jomp orn ah plane, land in T'dad and go quite behine God back in Princess Tong o' by yuh fadda-in-law tuh eat Roast Pork everytime meh mowt start waterin' fuh some? Chooopppsss man.

BTW: Does Quan Kep really make their Roast Pork like that Chinese place that used to be next to the laundry by the library? Many places claim to have Roast Pork but all of the places I've tried have fried their pork. I'll check them out next time I'm in T&T and I'll gladly accept your offer to have your father-in-law organize some for me. Thanks.

[guyguy]

Is three times ah come here and went back but ah give up.

I can't help with the Roast Pork but ah have a good recipe for roast fowl if u want. :mrgreen:
Thanks, but I know how to roast fowl. I from dong in de bush so dais de fuss ting we does learn - ketchin' wild fowl an roastin' dem. :D :D :D

[lexbarker]

Guy, I think that the name of the chinee shop by the library was Toy Shan Parlour (There was a wooden board with the name just over the door). I used to pass there everyday on my way to school. My dad would also get some of that loast pork and it went well with rice and dhal. But you live in the state where getting chinese roast pork should not be a problem.
Regarding Roast fowl, Roast fowl had a much different meaning when I was there.

[guyguy]

Guy, I think that the name of the chinee shop by the library was Toy Shan Parlour (There was a wooden board with the name just over the door). I used to pass there everyday on my way to school. My dad would also get some of that loast pork and it went well with rice and dhal. But you live in the state where getting chinese roast pork should not be a problem.
Regarding Roast fowl, Roast fowl had a much different meaning when I was there.
lex,
I don't remember the name of that Chinese parlour but between it and the Library was a road and up that road was a cinema that showed Indian movies. Also, on the roadside next to the parlour were stands that sold Apples & Grapes come Christmastime.

I live in California and have traveled to many places within the Unites States, and the world. I always go to Chinese restaurants and ask for Roast Pork. The best that they can do is provide BBQ Pork and that is no where close to what those Chinese people sold.

Regarding Roast Fowl, yes, I know exactly what it meant, hence, my reply. :lol: :lol: :lol:

[mammadon]

i like crackling the best. dat ting real sweet.

[saltwater]

Guy i will come back with some good places. My family in Trini know the names of the ones on the Naparima Mayaro Rd.

[lexbarker]

Guy, I think that the name of the chinee shop by the library was Toy Shan Parlour (There was a wooden board with the name just over the door). I used to pass there everyday on my way to school. My dad would also get some of that loast pork and it went well with rice and dhal. But you live in the state where getting chinese roast pork should not be a problem.
Regarding Roast fowl, Roast fowl had a much different meaning when I was there.
lex,
I don't remember the name of that Chinese parlour but between it and the Library was a road and up that road was a cinema that showed Indian movies. Also, on the roadside next to the parlour were stands that sold Apples & Grapes come Christmastime.

Regarding Roast Fowl, yes, I know exactly what it meant, hence, my reply. :lol: :lol: :lol:

I think the name of the Indian movie cinema was Metro. First movie I saw there was Junglee (hope I got that right) The theme song was a big hit in TT.

[shaddeck]

@ guy guy

roast pork
6 lb loin of pork
salt and pepper
1 tsp grind ginger
1/2 tsp grind cloves
3 cloves grind garlic
2 bay leaves, crumbled
1 pint dark rum
1 pint chicken stock (you may also use maggi cubes)
4 heaped tbsp brown sugar
2 limes

score de fatty side of de meat in ah diamond shaped pattern.
mix salt, pepper, ginger, cloves and garlic and rub well into scored surface. lay crumbled bay leaf on top.
put meat on rack in a roasting pan wid half de rum an half de chicken stock.
roast in a preheated 325°F oven for 2 to 2 1/2hrs.
halfway through cooking, combine lime juice, remainin rum and stock. spoon over meat generously.
add more stock to pan if necessary.
when meat is done, drain all juices from roastin pan into sauce pan, return meat to oven, allowin to become brown an crisp (keep an eye on it, do not burn!).
reduce juices in saucepan allowin to thicken. dem chinee does put soya sauce and ah lil corn starch in dey, buh ah prefer tuh add grind congo pepper and bhandanya.

[Harry Williamn]

GUY,GUY:

The rasted pork recipe is simple: First make certain you get some rock salt,ground pepper,thyme,garlic and dried

onions.

Chop them up and grind them up and make sure you grid the pepper well.

Then get a nice effective greater and pass it with a little prssure over your buttocks and sit in the seasoning

for thirty minute ( please,do not fart in the seasoning) and place your backside over a nice and slow maple

wood fire ( please,do not bawl it will spoil the flavour ) for three hours then dip it in hot olive oil and you have

the best roast pork in town!

[Harry Williamn]

After eating your "rasted pork" you can try this guyguy:


Roast Pork Shoulder Caribbean-Style Ingredients

4 pound bone-in pork shoulder 2 teaspoons salt

1 medium onion thickly sliced 1 teaspoon black pepper corns

1 head of garlic peeled 2 bay leaves

2 tablespoons oregano 1 tablespoons lard or oil

2 teaspoons cumin seeds


Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic

roasting pan. Spread the onion slices on the bottom of the pan.

Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork

with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.

Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.

Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down

the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own

juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat

thermometer is 150 degrees F.

Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.

[bunta]

You may be talking about Char Sui pork. And all chinese restuarants that serve pork in TnT would have it. What happens often is that they would REHEAT the roast pork (char sui) by stir frying it so its not Fried pork per se. So maybe u should just tell them to not refry it. There's a couple chinese rrestaurants in Tunapuna that has excellent char sui. Just look for the ones w/the most cars outside



When I was a little boy many, many moons ago, my father always bought a "quart" of Roast Pork from the Chinese shop by the Library in Sando on payday. That thing was delicious and I'd demolish it with some pepper sauce in a Hops bread.
Many years later I returned to that place to get some Roast Pork but it tasted differently. I discovered that had fried it and not roasted it and I longed for the Roast Pork of my childhood. No where in T&T could I find the genuine article. Now I would like to try to make this savory gastronomic delight but haven't the slighest clue how to do so.

Can you cooks par excellence help me out here? Please post specific details since I'll be dealing with Pork.