Reduce heat to 180°C/160°C fan-forced and roast for 1 hour and 20 minutes or until 65°C when tested in the thickest part with a meat thermometer. Remove pork from the oven. Cover with foil and rest ...
scotch bonnet, I piece ginger, I table spoon Cameroon pepper, knorr cubes, Juice of a lemon, onion bulb, curry powder, thyme, cup of oil, fennel, salt ...