Caribbean roast pork

Ingredients for 6 servings:

• 1,200 g roast pork (cutlet, not too lean)
• 3 cloves garlic, crushed
• 1 tbsp fresh ginger, finely chopped
• herbal salt
• Black pepper, ground
• ¼ tsp clove powder (or 1/2 tsp allspice)
• 1 chili pepper(s), whole (up to 2 maximum)
• 1 bay leaf
• 200 ml brown rum
• 250 ml chicken broth (up to 300 ml)
• 4 tbsp brown sugar
• 1 lime(s), (up to 2)
• 1 mango(s), not too ripe
• 1 bunch of spring onions
• 100 ml cream, sweet (optional) or 50 ml coconut milk
• Clarified butter, for frying
• 1 tbsp cornstarch

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with mango

Rinse the boned cutlet and any thin layer of fat and pat dry. Score the fat in a diamond-shaped pattern with a sharp knife. Even with a pork roast, don’t cut too deeply => not into the meat! Finely chop the garlic and ginger, then mix with the herb salt, pepper, and clove powder. Rub the roast with this seasoning paste and let it marinate in the refrigerator for 1 hour. Briefly brown the roast in clarified butter, then place it in a roasting pan. Deseed and chop the chilies. Add half of the chilies and the bay leaf. Pour over half of the rum and stock. Roast in the oven at 180-200°C for 1.5-2 hours. Mix the remaining rum with the sugar and the juice of one lime. Brush the roast with this mixture 3-4 times in between, gradually adding the remaining chicken stock. Finally, peel the mango and cut the core into not-too-thin slices. Trim, wash, and finely chop the spring onions. Keep the roast warm. Bring the stock to a boil in a saucepan. If there’s any leftover rum and sugar mixture, add it, thickening it with a little cornstarch if desired. Heat the mango and spring onions in it, adding the remaining lime juice and chili for a more spicy flavor. If desired, add a little cream or coconut milk to refine the flavor (although this isn’t necessary). Serve with rice and snow peas and/or pan-fried okra/lady’s fingers/gumbo.