Calypso Pork Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.).
• Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
• 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.
• Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
• 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.

Steps:

• 1. Score the fat on the pork loin roast in a diamond pattern.
• 2. Combine the crushed garlic, salt, ginger, cloves, and freshly ground pepper in a small bowl. Rub the spice mixutre into the scored fat on the roast; sprinkle with the bay leaves.
• 3. Pour 1/2 cup chicken broth and 1/2 cup rum into a shallow roasting pan. Place the roast, fat side up, on a rack in the roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch fat or bone. Bake at 325 degrees for 1 hour and 15 minutes.
• 4. Combine the remaining 1/2 cup rum, brown sugar, and lime juice in a small bowlp stir well. Baste the roast with the rum mixture, reserving any remaining rum mixture. Bake an additional 1 hour and 15 minutes.
• 5. Remove and discard the bay leaves. Transfer the roast to a serving platter. Set aside, and keep warm.
• 6. Add enough remaining 1 cup chicken broth to the remaining rum mixture to make 1 1/2 cups. Pour the liquid into a small heavy saucepan, and cook over medium heat until thoroughly heated. Combine the cold water and cornstarch; stir well. Stir cornstarch mixture into the broth mixture, stirring constantly. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Serve roast with the sauce.

Steps:

• 1. Combine all ingredients in a zip-tight bag; seal bag and refrigerate for 4-24 hours.
• 2. Remove chops from marinade, discarding leftover marinade.
• 3. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides.

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.

Steps:

• Prepare grill.
• Combine all ingredients in a heavy sealable plastic bag.
• Seal bag and marinate in refrigerator 4-24 hours.
• Remove chops from marinade, discarding leftover marinade.
• Grill chops 10-12 minutes over indirect heat in covered grill, turning once to brown both sides.
• Serve with baked potatoes, a roasted vegetable medley or corn on the cob (made on the grill) a beautiful lettuce and tomato salad with red onions dotted by a light vinaigrette.