Summary

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

1. Rinse the 1,200 g pork roast and pat dry. Using a sharp knife, score the fat layer in a diamond pattern, cutting only into the fat, not into the meat.
2. Finely chop 3 garlic cloves and 1 tablespoon fresh ginger. Mix with seasoned salt, ground black pepper, and 1/4 teaspoon clove powder.
3. Rub the pork roast with the seasoning paste and refrigerate for 1 hour.
4. Heat clarified butter in a large pan over medium-high heat. Sear the pork for 2-3 minutes on each side until browned. Transfer to a roasting pan.
5. Core and roughly chop 1-2 chilli peppers. Add half to the roasting pan with 1 bay leaf. Pour 100 ml brown rum and 125 ml chicken broth over the pork. Roast in the oven at 180-200°C (350-390°F) for 1.5 to 2 hours.
6. Mix the remaining 100 ml rum with 4 tablespoons brown sugar and juice from 1 lime. Every 30 minutes, brush the pork with this mixture. Gradually pour the remaining 125 ml chicken broth into the roasting pan during the cooking.
7. Peel 1 mango and cut into wedges around the stone. Clean and finely chop 1 bunch spring onions.
8. The pork is done when the internal temperature reaches 63°C (145°F). Remove from the oven and keep warm on a serving platter.
9. Pour the roasting liquid into a saucepan and bring to a boil over medium-high heat. Add any remaining rum-sugar mixture. If desired, mix 1 tablespoon cornstarch with a little water and stir into the sauce to thicken. Add the mango wedges, spring onions, remaining chilli pepper pieces, and juice from the remaining lime if using 2 limes total. Taste and adjust seasoning. Stir in cream or coconut milk if desired.
10. Serve the pork with the sauce and mango, accompanied by rice, snow peas, pan-fried okra, or other vegetables.