Surinam Pork Roast Barbecue
Losie Agoe Metie
In Surinam this roast pork recipe is called Losie Agoe Metie, which means "grilled pork meat". This barbecue pork recipe works perfect on a Weber grill set up for indirect grilling and hot smoking. If you like Chinese pork, the spicey Oriental pork marinade used for this smoked pork roast will not disappoint you.
My friend Edgar traditionally makes this spicey pork roast on Xmas Eve. This grilled pork recipe probably finds its origin in the Chinese community in Paramaribo, the place where Edgar was born.
Ed usually takes a fair piece of porkside with skin on, punctures roughly 3.6 million holes in the skin, seasons it, and roasts it in his kitchen in the electric oven.
Everybody who comes around has to taste it. And Brada! - it tastes góód!
While Eddy just loves a fair piece of porkside, you could use any cut of pork as long as it is not too lean.
On this page you will find how I make a Surinam pork roast on my Weber kettle grill. The overall principles should remain the same if you use a different make of grill, as long as it is a closed grill and you set it up for indirect grilling.
To make a Surinam pork roast like Edgar does, you go out and buy yourself a fair size cut of porkside:
|5 to 7 pounds
|Porkside or other cut of pork, as long as it is not too lean|
|Surinam Chinese Marinade|
|Surinam Chinese Honey Glazing|
Wash the pork and blot dry using paper towels. If you are going to do a porkside with skin on, pierce a whole bunch of holes in the porkskin using a sharp fork.
At this point you could consider rubbing some salt in the punctured skin and let dry for a couple of hours in a cool place. This will yield a more crispy skin after roasting.
Mix all ingredients for the marinade and marinate the pork, at least one hour, preferably overnight. For marinating, a zip-lock bag works very well.
A word of caution here: when working with raw meat, make sure all work surfaces, utensils and your hands are thoroughly clean before you start, and clean thoroughly immediately after you finish.
Set up your barbecue for indirect grilling. I use a Weber chimney to light about 24-30 charcoal briquettes. Once the briquettes are spread on both sides of the We1ber barbeque and glowing well, I add a few lumps of wet smoking wood.
In the center of the Weber grill I place a dripping pan with about 2 pints of water. For special flavour effects you could replace the water by beer, but I don't believe that Eddy would do something crazy like that - he would drink the beer himself.
I always use charcoal briquettes because of their even shape and size. I also found they have a more constant quality when compared with regular "lump" charcoal (mostly small lump charcoal, that is...).
Once the charcoal in my barbecue is glowing and grey, I put a few water soaked sticks of smoke wood (say about 1"-2" thick and 3"-5" long) on top of the charcoal.
Alternatively, you could also put a few chuncks of (thicker) smoke wood in the coal pocket before you dump the hot coal into it. It works either way, but with the smoke wood on top you have a bit more control.
Because of the fairly high temperature of the charcoal fire during hot smoking, and to prevent the smokewood from burning too fast, I soak my smoke wood in a bucket of water for a couple of days prior to use.
Get Smokin' !
Get the meat out of the marinade. If you think it is too wet, blot dry using paper towels. In any case, don't throw away the remaining marinade!
Put the meat on the grill with the skin or fat upwards, close the lid of the Weber and check if the vent holes in the lid and the bottom of the Weber are fully open.
Wait a couple of minutes until you see a whisp of Hot Smoke escaping from the top vent holes. Close the bottom vent holes, then open a bit ("quarter open"). The idea is to slow roast the meat, so the trick is to keep the fire low without killing it.
Every ten minutes or half an hour or so, check if the fire is still going "not too low and not too high". To prevent too much heat loss, try to do this without opening the lid, but when in doubt don't hesitate. Better safe than sorry.
Rum and Coke ?
With everything set, close the lid, open the vent valves on top and bottom, have a seat, relax, finish your beer, make yourself a nice rum and coke like Eddy would do.
Watch that whisp of smoke curl up and spread its fragrant smell through the neighbourhood.
The idea is to slow roast the meat, so the trick is to keep the fire low without killing it.
Every ten minutes or so, check if the fire is still going "not too low and not too high". To prevent too much heat loss, try to do this without opening the lid, but when in doubt don't hesitate. Better safe than sorry.
Basting and Turning
Boil one cup of the remaining marinade in a small saucepan. Stir in four tablespoons of honey and use as a basting sauce.
After about one hour of smoking, baste and turn the meat. Use a couple of sturdy thongs, and try not to squeeze the meat too much in order to prevent loss of juices. For the same reason you don't want to use a fork eather.
After about two hours of smoking pork, baste and turn the meat again. At the same time you add about eight to ten glowing charcoal briquettes to the fire on each side of the Weber grill, and you add some more smoking wood as you please. Be careful not to overdo the smoking, though. Too much smoke will leave a bitter taste on the wood.
If at this point in time you consider the meat browned enough, you may want to cover it loosely with aluminium foil before closing the lid of your Weber.
After about three hours of pork smoking, baste and turn the meat again. Keep the meat loosely wrapped with aluminium foil to prevent it from blackening too much.
After 3 to 4 hours slow roasting the meat should be truly well done. You can check this with a meat thermometer, about 180oF (a bit over 80oC) is OK. (Even so, like it or not, I always check the doneness of the meat by cutting it open in the middle to check the interior)
Once you are sure the pork meat is indeed well done, baste it one final time and transfer it from the grill to a cutting board or (pre-heated) plate. Leave it covered in aluminium foil for 10 to 15 minutes in order to allow the juices and temperature inside the meat to re-distribute and so obtain a more tender and juicy effect.
Cut the meat in thin slices for serving.
In Surinam, roasted pork is typically served with white or fried rice, vegetables like "kouseband", and fried platano ("baka bana").
Cold mineral water with fresh lemon slices, cold cold beer, cold dry white wine.
When served by itself as a snack this pork goes very well with a fruity red wine, slightly chilled.
My friend Edgar's all-day's favourite is a rum and coke (!), stirred, not shaken, no ice. Yes, yes: no ice!