Jamaican Jerked Pork
|Pork loin roast||8 Pound|
|Chicken stock||2 Cup (32 tbs)|
|Dark brown sugar||1 Cup (16 tbs)|
|Garlic||15 Clove (75 gm), minced|
|Grated fresh ginger||1⁄2 Tablespoon|
|Ground cloves||1⁄8 Teaspoon|
|Ground nutmeg||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Oranges||2 , juiced|
|Orange zest||1 Teaspoon|
|Scotch bonnet chiles/Habanero chilies||8|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Fresh squeezed lime juice||1⁄4 Cup (4 tbs)|
|Jamaican rum||1⁄3 Cup (5.33 tbs) (Dark Colored)|
1. Preheat oven to 350°F (175°C). With a sharp knife score pork on fat or skin side, making diagonal cuts about 1/4 inch (.6 cm) deep at 1-inch (2.5-cm) intervals. Place pork, scored side up, in a roasting pan and add stock. Cover and bake until done (l-l 1/2 hours), then remove from oven and allow to cool slightly. Remove pan juices and set aside.
2. In a blender puree remaining ingredients except rum. Spoon puree over roast. Return to oven, uncovered, and bake for another 50 minutes, basting occasionally with liquid in pan. When done to taste arrange pork on a platter and keep warm.
3. Degrease reserved pan juices. In a medium saucepan over high heat, reduce juices to about 2/3 cup (150 ml). Skim fat from roasting pan and add any juices remaining in pan to reduced stock. Add rum and cook over high heat, stirring constantly, for about 3 minutes. Strain and pour over pork.