West Indian Crispy Pork Bits

West Indian to start with, yes, but as you can see from the variations, there are many ways to season bits of pork before cooking them until they are crisp and caramelized; I find all of them irresistible. I like them on toothpicks, but they’re equally good with rice and beans.

11/2 to 2 pounds pork, preferably shoulder, trimmed of some but not all external fat

Salt and freshly ground black pepper

1 tablespoon minced garlic

1 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/2 cup minced onion or scallion

1 tablespoon peanut, extra virgin olive, or neutral oil, like grapeseed or corn

1/4 cup freshly squeezed lime juice

1/2 cup stock
(to make your own) or water (optional)

• Cut the meat into bite-sized bits. Toss with all the other ingredients except the stock. Cover and marinate, refrigerated, for up to 2 days or cook right away.
• Heat the oven to 375 F. Put the meat in a roasting pan large enough to hold it in one layer (it will shrink considerably, so a tight fit is okay).
• Roast for about 1 hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides.
• Remove the meat with a slotted spoon. Serve hot or at room temperature or proceed to the next step to make a quick sauce.
• Pour off all but a tablespoon or two of the fat, leaving any solids and as much nonfatty liquid behind as possible.
• Put the pan on a burner over high heat, add the stock, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced by about half and all the solids are incorporated.
• Pour over the pork bits and serve.

MAKES: 4 to 8 servings

TIME: About 2 hours, plus time to marinate, largely unattended