Caribbean Pork Roast
Here's what you will need:
· 1 Celebrity Pork Loin Roast, End Cut B/L 2.5 lbs
· 1 large butternut squash, cut into 2 inch chunks
· 1 large onion, diced
· 1 clove garlic, minced
· 10 large cherry tomatoes or 1 can (10 oz.) canned tomatoes
· 2 hot red or green chiles, minced
· 1 bay leaf
· 1 tsp. each ginger, cinnamon, nutmeg, thyme, turmeric anc cayenne
· 1 tbsp. brown sugar
· 1 tbsp. soy sauce
· 1 cup dark beer (may substitute non-alcoholic beer, or broth or water mixed with
1 tbsp. molasses, or strong ginger ale but reduce brown sugar by half)
· Juice of 2 limes
· 2 tbsp. coconut milk
· Cilantro for garnish
· Salt and Pepper
Mix dry spices together, reserving 2 teaspoons to spread on pork roast. Sear frozen pork roast over high heat briefly in sauté pan with salt,
pepper and spice mixture. Add remaining spice mixture, bay leaf, squash, onion, garlic, tomatoes, hot chiles, brown sugar, soy sauce and dark
beer to crock pot. Mix together, then place seared pork roast on top of vegetables. Cook on low for 6-8 hours in crock pot. Remove vegetables
and meat to serving dish and keep warm, reserving liquid in crock pot. Add lime juice and coconut milk to liquid, then pour over pork roast
and vegetables on serving plate. Garnish with chopped cilantro. Serve with Hopping John or plain steamed rice.
Hopping John
Here's what you will need:
· 1 3/4 cup rice
· 2 tbsp. coconut milk
· 1 tsp. sugar
· 1 can (10 oz.) black-eyed peas, drained
· 2 3/4 cups chicken broth or water
· Salt to taste
Bring chicken broth, sugar, salt and coconut milk to boil. Add rice and black-eyed peas, reduce to
simmer and cover until done, about 15-20 minutes.
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