Vinidaloush from Delicious Magazine (UK), March 2024 (page 53) by Andi Oliver

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Notes about this recipe

  • Eat Your Books

    Marinate pork overnight. Can substitute Scotch bonnet chillies for green chillies, vegetable oil for rapeseed oil, and mini sweet peppers for Caribbean seasoning peppers.

  • Ro_ on January 25, 2026

    Seared in pan then cooked ~6 hours on high in slow cooker, with a blast in hot oven at the end. Texture OK, but skin not crispy all the way through - more scoring? Blast with heat at beginning rather than end? Texture of the rest of the meat nice, but could have been taken further still. Sauce was nice, partner liked. I would potentially make this again, not sure.

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