Add some Brazilian spice to your cooking with this roast pork.


  • 1 loin of pork (around 2kg, butterflied)
  • 2 limes
  • 250 ml warm water
  • 2 onions
  • 2 slices of smoked ham
  • 6 cloves of garlic
  • salt, pepper
  • 100 g young carrots
  • 1 yellow pepper
  • 1 red pepper
  • 1 dozen prunes (pitted)
  • 1 dozen dried apricots
  • peanut oil
  • mustard


  • Chop up the onions into large squares (these are to go in the roasting pan). Make the marinade from the following ingredients:
  • The garlic cloves crushed, the lime juice, a pinch of salt and crushed black pepper, the warm water. Marinate the butterflied roast pork in this for 6 hours.
  • To make the stuffing. Boil the carrots in water fro one minute, then refresh.
  • Cut the peppers into strips and boil in the same way. With the blade of a knife, flatten the prunes and the apricots.
  • Spread the meat with mustard and then fill the inside with alternate layers of diced ham, peppers, prunes, apricots and carrots.
  • Press down on the meat tightly to make sure that all the ingredients are held in tightly; wrap if necessary in aluminium foil and place in an oven at 190 degrees.
  • In the pan containing the onion pieces. Add 100ml of water and 100ml of orange juice to this. This should take around an hour and 15 minutes.
  • When ready, remove the roast and allow to rest before carving. Hold the roasting pan over a medium heat add another 200ml of orange juice and allow to boil, scraping off all the meat pieces from the bottom.
  • Strain this sauce into a serving bowl. Serve with coloured rice (rice with lentils and raisins).

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