ROAST PORK CALYPSO
This is a wonderful Caribbean recipe from the island of Jamaica. It's traditionally served with corn muffins or Cornmeal Coo-Coo and Christophene au Gratin (a tropical squash/chayote dish).
Provided by Vickie Parks
Categories Pork
Time 1h50m
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.).
- 6. Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
- 7. 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.
- 8. Bring the liquid remaining in the baking pan to a boil over high heat. Mix together arrowroot and water, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
- 9. 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.
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Kebirungi Safinah
[email protected]This is my new go-to recipe for pork! It's so easy to make and always turns out perfectly.
Kingsley Emmanuel
[email protected]I'm not sure what went wrong, but my pork came out tough and chewy.
Snakho Khumalo
[email protected]Overall, this is a great recipe. I would definitely recommend it to others.
Haruo Miike
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of chili powder.
Traveling Lifestyle
[email protected]Not a fan of the Calypso sauce.
SHAWAL ALI
[email protected]I substituted chicken thighs for the pork and it turned out great! This recipe is very versatile.
Yaqoob
[email protected]The pork was a bit dry, but the sauce was delicious.
william spaight
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Ann Gupta
[email protected]Easy to follow, delicious results!
Juliuz Muthash
[email protected]I was a bit skeptical about the ingredient combination, but I'm so glad I tried this recipe. The pork was perfectly cooked and the flavors were out of this world.
Zohaib Khattak
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
EVELYN MARTINEZ
[email protected]This dish was a hit at my dinner party! The pork was tender and juicy, and the flavors were amazing. I especially loved the combination of sweet and savory.