São Toméan-style Pork Roast with Wine

Ingredients

In this adaptation, we infuse the traditional Polish pork roast with São Toméan flavors by incorporating local spices and wine. The original dish is typically seasoned with Polish herbs and spices, while the São Toméan version adds a touch of exoticism with the use of local spices such as pimenta (African bird's eye chili) and malagueta pepper. Additionally, the original recipe calls for white wine, while the São Toméan adaptation incorporates palm wine, a popular ingredient in São Tomé and Príncipe cuisine. We alse have the original recipe for Pieczeń wieprzowa z winem, so you can check it out.

• 2 kg (4.4 lbs) pork loin 2 kg (4.4 lbs) pork loin
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon pimenta (African bird's eye chili) powder 1 tablespoon pimenta (African bird's eye chili) powder
• 1 tablespoon malagueta pepper powder 1 tablespoon malagueta pepper powder
• 1 tablespoon salt 1 tablespoon salt
• 1 cup (240 ml) palm wine 1 cup (240 ml) palm wine
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 2 bay leaves 2 bay leaves
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, black pepper, pimenta powder, malagueta pepper powder, and salt to create a spice rub.
3. 3.
   Rub the spice mixture all over the pork loin, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork loin on all sides until browned, then remove it from the pot and set aside.
6. 6.
   In the same pot, add the sliced onions and cook until softened and lightly caramelized.
7. 7.
   Deglaze the pot with palm wine, scraping the bottom to release any browned bits.
8. 8.
   Return the pork loin to the pot and add the bay leaves, thyme sprigs, and chicken broth.
9. 9.
   Cover the pot and transfer it to the preheated oven.
10. 10.
    Roast the pork for approximately 2 hours, or until it reaches an internal temperature of 63°C (145°F).
11. 11.
    Remove the pot from the oven and let the pork rest for 10 minutes before slicing.
12. 12.
    Serve the São Toméan-style Pork Roast with Wine with aromatic rice and sautéed vegetables.

Treat your ingredients with care...

• Palm wine — If palm wine is not available, you can substitute it with white wine or apple cider vinegar for a similar tangy flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the pork loin in the spice rub overnight before cooking.
• Baste the pork loin with the cooking juices every 30 minutes to keep it moist and flavorful.
• If you prefer a spicier dish, increase the amount of pimenta and malagueta pepper according to your taste preference.
• Make sure to let the pork rest before slicing to allow the juices to redistribute, resulting in a more tender and juicy roast.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and flavorful meal.

Serving advice

Slice the pork loin into thick slices and arrange them on a platter. Serve alongside aromatic rice and sautéed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the platter with fresh thyme sprigs and thinly sliced red chili peppers for a vibrant and visually appealing presentation.