ROAST PORK CALYPSO
This Caribbean recipe (from Jamaica) is from the alleasyrecipes.com website. The recipe introduction states that it's traditionally served with corn muffins or Cornmeal Coo-Coo and Christophene au Gratin (a tropical squash/chayote dish).
Provided by Northwestgal
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F With a sharp knife, lightly score the pork loin by making diagonal cuts 1/4 inch deep at 1-inch intervals on the fat side. Place the pork scored side up in a shallow roasting pan just large enough to hold it comfortably.
- If you prefer to use a meat thermometer, insert it into the loin after you have scored the fat side. Be sure the tip of the thermometer does not touch any fat or bone.
- Roast the loin in the middle of the oven for 1 hour, or until the pork is golden brown. Remove the pan from the heat and transfer the loin to a cutting board or platter. Skim the fat from the juices in the pan, pour in the stock, and set the pan and its liquid aside.
- With a large mortar and pestle or in a small bowl with the back of a spoon, mash the brown sugar, 2 tablespoons of dark rum, garlic, ginger, cloves, bay leaf, salt and pepper to a smooth paste. With a metal spatula or your fingertips, spread the paste evenly over the scored side of the pork.
- Return the loin to the pan scored side up and roast in the middle of the oven for another 30 minutes, or until the surface is crusty and brown. (The thermometer should reach a temperature of 160°F to 165°F.).
- Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
- Meanwhile, slowly warm the light rum in a small skillet over low heat. Off the heat, ignite the rum with a match, then slide the skillet gently back and forth until the flames completely die out.
- Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
- Remove the pan from the heat and stir in the flamed rum and the lime juice. Taste for seasoning and pour the sauce into a heated bowl or sauceboat.
Nutrition Facts : Calories 1000.2, Fat 37.5, SaturatedFat 13.6, Cholesterol 308.9, Sodium 732.8, Carbohydrate 41.1, Fiber 0.2, Sugar 37, Protein 110.5
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Muhammad Asim Gafurullah
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the pork and the sauce. I will definitely be making this again.
Jaco Coetzer
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The pork was cooked perfectly and the sauce was delicious.
mohsin here
[email protected]I made this recipe for my family and they all loved it! The pork was tender and juicy and the sauce was flavorful. I will definitely be making this again.
Madina Akbari
[email protected]This recipe was a disaster! The pork was tough and the sauce was bland. I would not recommend this recipe.
Chandni Majhi
[email protected]The pork was a little dry, but the sauce was delicious. I would recommend using a different cut of pork next time.
Muvimi Kids
[email protected]This recipe was easy to follow and the pork turned out perfectly. I will definitely be making this again.
Connor Campion
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the pork and the sauce. I will definitely be making this again.
Moniruzzaman Rubel
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The pork was cooked perfectly and the sauce was delicious.
ABDELRAHMAN TAHA
[email protected]I made this recipe for my family and they all loved it! The pork was tender and juicy and the sauce was flavorful. I will definitely be making this again.
Praveen Sandeepa
[email protected]This recipe was a disaster! The pork was tough and the sauce was bland. I would not recommend this recipe.
Shahzad Shoukat
[email protected]The pork was a little dry, but the sauce was delicious. I would recommend using a different cut of pork next time.
Beatrice Obuobi
[email protected]This recipe was easy to follow and the pork turned out perfectly. I will definitely be making this again.
Anthony Gonsalves-Borreijeirro
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the pork and the sauce.
Togtuur Daakt
[email protected]This recipe was a hit! The pork was fall-off-the-bone tender and the sauce was flavorful and delicious. I will definitely be making this again.