CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
2 3/4 |
kg |
Lean pork; (preferably middle |
|
|
; cut) |
750 |
ml |
Chicken stock |
225 |
g |
Brown sugar |
28 |
ml |
Clear honey |
2 1/2 |
ts |
Garlic; finely chopped |
1 1/2 |
ts |
Ground ginger or 25g root ginger; peeled and grated |
2 1/2 |
tb |
Dark rum |
1 |
|
Bay leaf; crumbled |
2 |
ts |
Salt |
2 |
ts |
Black pepper |
3 |
tb |
Light rum |
1 |
tb |
Cornflour; blended with 4tsp |
|
|
; cold water |
2 1/2 |
tb |
Strained fresh lemon juice |
INSTRUCTIONS
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.
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