Old Rum and Pineapple Pork Roast

Updated: Feb 5, 2019

Rum and pineapple is such a great combination, it gives a great exotic kick to the dish.

You can take any side dish you like, rice, sweet potatoes or fill your tacos with this savory meat.

In different parts of the Caribbean islands we can find the use of rum and exotic fruits in the marinades for seafood or various meats.

Combined with the particular spices from the tropical parts of the world it is always a most flavourful cooking experience.

This is not a particular recipe; it’s just me having fun in the kitchen.


2kg pork belly (or other parts), 1 pineapple, 10 to 15cm ginger root, 2 ½ tbsp of raw cane sugar (muscovado), 2 tbsp coarse sea salt, 1 tbsp Sichuan pepper, 8 to 10 cloves, 1 tbsp allspice berries, 3 long red Kampot peppers, 4 bay rum tree leaves, 2 to 3 tbsp honey, 2 cups of old dark rum, 2 to 3 tbsp olive oil, (salt and pepper if needed in the end).

Lime pickled onions;

2 onions, 6 shallots, 5 habanero chillies, 3 to 4 pressed limes.

Clean the meat under cold running water and dry with some paper towel.

Coat the pork with rum and then rub it with coarse sea salt on both sides.

Let the belly marinade for one hour at the minimum.

Roast the spices lightly in a dry skillet for a minute or two on medium heat, when you start to smell the flavors kill the heat. I mostly prefer the mortar and pestle to ground my spices but you can use a food processor if you like

Once the spices are ground to powder, add 2 ½ tbsp of raw cane sugar, 2 to 3 tbsp honey, 1 cup of old dark rum, 2 tbsp olive oil, and the rest of the sea salt and mix well.

Cut the pineapple in slices of one centimetre and the ginger half a centimetre thick.

Coat the bottom of your oven plate with a little olive oil, cover with the slices of pineapple and ginger and coat them with some of the spice marinade.

Place the pork belly on top, the rind side down.

Coat the meat with the marinade and put the rest of the pineapple and ginger on the sides

Preheat the oven up to 180°C (350°F) and where going to roast the meat for 1 to 1 ½ hours, count 30 to 40 minutes for 1kg of pork belly.

Cut the onions and shallots in fine slices and chop the habanero chillies finely, mix well with the lime juice and reserve in your refrigerator.

Coat the meat with the rest of the marinade every 20 minutes and turn the meat for the last ½ hour of roasting.

If needed add some more rum or water so the gravy in the oven plate won’t dry out.

Now where good with the meat; cut it up to thin slices and the pineapple and ginger in small strips.

I love to serve this with tacos; add some salad green and tomato slices with the marinated onions, some strips of pineapple and ginger and don’t forget a good drop of that gravy.

I can tell you this is either a sin or heavenly good

Bon Appetite my dear gourmet friends


© 2018 Wessel Woortman

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