Roast pork calypso

Yield: 1 servings

Measure Ingredient
2¾ kilograms Lean pork; (preferably middle
\N \N ; cut)
750 millilitres Chicken stock
225 grams Brown sugar
28 millilitres Clear honey
2½ teaspoon Garlic; finely chopped
1½ teaspoon Ground ginger or 25g root ginger; peeled and grated
2½ tablespoon Dark rum
1 \N Bay leaf; crumbled
2 teaspoons Salt
2 teaspoons Black pepper
3 tablespoons Light rum
1 tablespoon Cornflour; blended with 4tsp
\N \N ; cold water
2½ tablespoon Strained fresh lemon juice

Preheat oven to 180C/350F/gas 4.

Lightly score the skin of the pork with a sharp knife.

Place skin side up in a shallow roasting tin. Roast in the top of the oven for 1¾ hours until golden brown.

Remove from the tin and place on a dish, skim fat from the pan and add stock. Mix the sugar, honey, garlic, ginger, dark rum, bay leaf, salt and pepper in a bowl using the back of a spoon.

Spread this mixture over the second side of the pork with a knife. Place the meat back in the tin, fat side up, cover with tin foil and roast for another 30 minutes until the top is crunchy and brown and transfer to a serving dish.

Warm the light rum in a small pan over a low heat. Set alight off the heat with a match, moving the pan to and fro until the flame dies away.

Bring the liquid from the roasting tin to a quick boil. Blend the cornflour and add this to the pan, stirring constantly until thickened. Remove from the heat, stir in the flamed rum and lemon juice. Use as sauce.

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