For an extraordinary meal, enjoy Roast Pork with Rum.  Serve fried, sliced plantains or bananas as a side dish–they provide a smooth-flavoured contrast to the rich, spicy pork.

Pork Roast with Rum

Roast Pork with Rum
Recipe type: Main Course
Cuisine: British
Serves: 6 servings
  • 4 1/2 pounds (2 kg) loin of pork on the bone
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cloves
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 1 pint (600 ml) chicken stock
  • 6 fluid ounces (175 ml) dark rum
  • 4 ounces (100 g) soft brown sugar
  • 4 Tablespoons lime juice
  • 1 Tablespoon all-purpose flour
  1. Using a very sharp knife, score the skin of the pork fairly deeply, almost through to the fat, in a diamond pattern.
  2. Heat the oven to 325°F (170°C) Gas3.
  3. Pound the salt, ginger, pepper, cloves and garlic to a paste in a mortar and pestle. Rub the paste well into the scored surface of the pork; place bay leaves on top.
  4. Pour 1/4 pint (150 ml) of the stock into a roasting pan, together with one-third of the rum. Put the meat, skin-side up, on a rack in the pan and roast in the oven for 1 hour.
  5. Meanwhile, mix the brown sugar, lime juice and remaining rum in a bowl.
  6. Remove the meat from the oven and baste with the sugar and lime mixture. Return the meat to the oven and continue to roast for a further 1 1/4 hours. Add more stock to the pan during this time, if the liquid appears to be drying out.
  7. Transfer the meat to a warmed serving platter and discard the bay leaves. Keep the meat hot.
  8. Pour off the liquid from the roasting pan into a jug, skim off the excess fat and return 1 tablespoon to the roasting pan. Place the pan on top of the cooker and sprinkle in the flour. Stir over low heat for 1 minute, then stir in the remaining stock and the reserved cooking liquid. Simmer, stirring constantly, until the sauce has thickened. Season to taste with salt and pepper, transfer to a warmed sauceboat and pass separately.


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