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Roast Pork Calypso

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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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