Roast Pork Calypso

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Roast Pork Calypso Ingredients

2 3/4 kg Lean pork; (preferably	1 Bay leaf; crumbled
; cut)	2 ts Salt
750 ml Chicken stock	2 ts Black pepper
225 g Brown sugar	3 tb Light rum
28 ml Clear honey	1 tb Cornflour; blended with 4tsp
2 1/2 ts Garlic; finely chopped	; cold water
1 1/2 ts Ground ginger or 25g root	2 1/2 tb Strained fresh lemon juice
2 1/2 tb Dark rum

Instructions for Roast Pork Calypso

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 1 3/4 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

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