Spicy Pork Roast in “Clay”

Rev 0.11, last revised:  15-Mar-05

This is said to be from "a nice potter" on the Clayart ceramics list, via Ian Macmillan, an acquaintance on a news group I frequent.  I wanted to be sure to preserve it, so I posted it here without having tried it first.  But I can assure you, that by the time most of you read this, I will most likely have tried it...cuz it sounds so YUMMY!

What's so unique about it, is that the finished roast is served inside a layer of "bakers clay", a tough flour based shell that holds in all of the juices and aromas.


** To locate these, try a gourmet store.  This is a kind of hot pepper and can be hard to find.  You could substitute: 4-Tbsp hot pepper paste such as “chili-garlic sauce,” from an Asian store, or use Sambal Olek if you dare.)

Bakers Clay:

Preheat oven to 450 degrees F

Using a food processor, grind together the achiote paste, chipotle, salt, orange juice, lime juice, vinegar, oregano, allspice, pepper, cumin seeds and garlic.

Rinse and dry the roast. Prick the surface with a fork, then rub the paste you've made over the meat. Set it aside.

For the clay, combine the flour, salt and cumin. Add water until the dough holds together easily. Form into a ball, wrap in plastic wrap.

To assemble, if using banana leaves, plunge one leaf at a time into a pot of boiling water, leave in just long enough to soften and make pliable. Using tongs, remove and drain on paper towels. Then wrap the leaves around the roast.

Or, wrap tin foil around the roast. Pinch the ends tightly. Roll out the baker's clay on a large piece of floured wax paper, until it's about 18 by 20 inches.

Place the roast in the center of the dough. Fold the long sides up and over the roast; pinch seams together to seal. Place in a roasting pan lined with foil. Roast for 2-1/2 hours.

Place on a carving board and carry to the table. Using a hammer or mallet, tap the clay in several places. It should shatter like pottery. Peel off foil or banana leaves, and heavenly aromas will spill out!

Chipotles en Adobo

Chipotles en (in) Adobo, are chipotles (smoked Jalapenos) that have been stewed in a lightly seasoned liquid.  Popular in Southwestern cooking, they provide a distinctive warm heat and delicious smoky flavor.  They can be added to almost anything, including breads, sauces, salad dressings and pastas. 

Although you can buy canned chipotles in Adobo (look for them in markets that specialize in Hispanic foods), this homemade alternative is far superior and is very easy to prepare.



Place everything, except the lime, in a saucepan over low heat and simmer for approximately 15 to 20 minutes, until the salsa is thick.

Remove the chilies from the salsa and place the remaining ingredients in a blender or food processor with a squeeze from the lime.

Stem the chipotles and add as many as you wish depending on your love for chilies.  One added renders the salsa slightly warm.  Two, warmer, and so on.  I love spicy, and use them all!  Add more if it's too tame for your palette.

Pulse the blender a couple of seconds until the salsa is slightly chunky.