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 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!
2. Chop the garlic and ginger very finely, then mix with the herb salt, pepper and clove powder.
3. Rub the roast with this seasoning paste, leave to marinate in the refrigerator for 1 hour.
4. Briefly sear the roast in clarified butter, then place in a roasting pan.
5. 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.
6. 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.
7. Finally, peel the mango and cut the stone in not too thin wedges. Clean, wash and chop the spring onions.
8. Keep the roast warm.
9. 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).
10. This goes well with rice and snow peas and / or pan-fried okra / ladies fingers / gumbos.