Caribbean Roast Pork
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 roast pork (cutlet, not too lean)
- 3 cloves garlic, crushed
- 1 tablespoon ginger, fresh, finely chopped
- Seasoned Salt
- Pepper, black, ground
- 0.25 teaspoon ¼ clove powder, (or 1/2 clove pepper / allspice / allspice)
- 1 chilli pepper (s), whole (up to 2 maximum)
- 1 bay leaf
- 200 ml rum, brown
- 250 ml chicken broth, (up to 300 )
- 4 tablespoon sugar, brown
- 1 lime (s), (up to 2)
- 1 mango (s), not too ripe
- 1 bunch spring onions or spring onions
- 100 ml cream, sweet (optional) or 50 coconut milk
- Clarified butter, for frying
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Rinse off the cut piece of chop along with a thin layer of fat and pat dry. Cut the fat layer with a sharp knife in a diamond shape. Also do not cut too deeply into a pork roast => not into the meat!
- Chop the garlic and ginger very finely, then mix with the herb salt, pepper and clove powder.
- Rub the roast with this seasoning paste, leave to marinate in the refrigerator for 1 hour.
- Briefly sear the roast in clarified butter, then place in a roasting pan.
- Core and chop the chilli peppers. Add half of the chillies and the bay leaf. Pour half of the rum and broth over it. Roast in the oven at 180-200 ° C for 1.5-2 hours.
- Mix the rest of the rum with the sugar and the juice of a lime. In between, brush the roast 3-4 times with this mixture and gradually pour in the rest of the chicken broth.
- Finally, peel the mango and cut the stone in not too thin wedges. Clean, wash and chop the spring onions.
- Keep the roast warm.
- Bring the stock to the boil in a saucepan, if there is still some of the rum-sugar mixture left, add this, possibly thicken with a little cornstarch. Heat the mango and spring onions in it, add the remaining lime juice and chilli to taste again. Refine as desired with a little cream or coconut milk (but it doesn`t have to be).
- This goes well with rice and snow peas and / or pan-fried okra / ladies fingers / gumbos.
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