Pork roast with rum recipe
information
Serve fried, sliced plantains or bananas as a side dish—they provide a smooth-flavoured contrast to the rich, spicy pork.
ingredients
2 kg (4 1/2 lb) loin of pork on the bone
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
3 cloves garlic, crushed
3 bay leaves
600 ml (1 pint) chicken stock
175 ml (6 fl oz) dark rum
100 g (4 oz) soft brown sugar
4 tablespoons lime juice
1 tablespoon plain flour
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
3 cloves garlic, crushed
3 bay leaves
600 ml (1 pint) chicken stock
175 ml (6 fl oz) dark rum
100 g (4 oz) soft brown sugar
4 tablespoons lime juice
1 tablespoon plain flour
method
1. Using a very sharp knife, score the skin of the pork fairly'deeply, almost through to the fat, in a diamond pattern.
2. Heat the oven to 170°C (325°F) Gas3.
3. Pound the salt, ginger, pepper, cloves and garlic to a paste in a mortar and pestle. Rub the paste well into the scored surface of the pork; place bay leaves on top.
4. Pour 150 ml (1/4 pint) of the stock into a roasting pan, together with one-third of the rum. Put the meat, skin-side up, on a rack in the pan and roast in the oven for 1 hour.
5. Meanwhile, mix the brown sugar, lime juice and remaining rum in a bowl.
6. Remove the meat from the oven and baste with the sugar and lime mixture. Return the meat to the oven and continue to roast for a further 1 1/4 hours. Add more stock to the pan during this time, if the liquid appears to be drying out.
7. Transfer the meat to a warmed serving platter and discard the bay leaves. Keep the meat hot.
8. Pour off the liquid from the roasting pan into a jug, skim off the excess fat and return 1 tablespoon to the roasting pan. Place the pan on top of the cooker and sprinkle in the flour. Stir over low heat for 1 minute, then stir in the remaining stock and the reserved cooking liquid. Simmer, stirring constantly, until the sauce has thickened. Season to taste with salt and pepper, transfer to a warmed sauceboat and hand separately.
2. Heat the oven to 170°C (325°F) Gas3.
3. Pound the salt, ginger, pepper, cloves and garlic to a paste in a mortar and pestle. Rub the paste well into the scored surface of the pork; place bay leaves on top.
4. Pour 150 ml (1/4 pint) of the stock into a roasting pan, together with one-third of the rum. Put the meat, skin-side up, on a rack in the pan and roast in the oven for 1 hour.
5. Meanwhile, mix the brown sugar, lime juice and remaining rum in a bowl.
6. Remove the meat from the oven and baste with the sugar and lime mixture. Return the meat to the oven and continue to roast for a further 1 1/4 hours. Add more stock to the pan during this time, if the liquid appears to be drying out.
7. Transfer the meat to a warmed serving platter and discard the bay leaves. Keep the meat hot.
8. Pour off the liquid from the roasting pan into a jug, skim off the excess fat and return 1 tablespoon to the roasting pan. Place the pan on top of the cooker and sprinkle in the flour. Stir over low heat for 1 minute, then stir in the remaining stock and the reserved cooking liquid. Simmer, stirring constantly, until the sauce has thickened. Season to taste with salt and pepper, transfer to a warmed sauceboat and hand separately.
serving amount
serves 6
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