Roast Pork Calypso
|Pork center loin roast||5 Pound|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Finely shredded lime peel||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Bay leaf||1 , crumbled|
|Ripe plantains||5 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Lime||4 , halved|
About an hour before cooking, soak hickory chips in enough water to cover; drain chips.
Using a sharp knife, make a 1 inch deep slash between each rib on the fat side of the roast, about eight slashes in all.
In a small mixing bowl stir together the brown sugar, rum, garlic, lime peel, ginger, cloves, bay leaf, salt, and pepper.
Spoon about 1/2 teaspoon of the spice mixture into each slash in meat.
Insert a meat thermometer in the center of the roast, without touching bone or fat.
Arrange medium slow coals around drip pan.
Add hickory chips to coals.
Place roast on grill rack over drip pan.
Grill, covered, about 2 hours or till meat thermometer registers 160Â°.
Meanwhile, cut off ends of plantains.
Peel and cut in half crosswise, then lengthwise.
Brush plantains with melted butter or margarine; wrap in foil.
Place plantains on grill over coals when the meat thermometer registers 160Â°.
Spread the remaining spice mixture over top of roast.
Grill meat and plantains for 10 to 15 minutes more or till thermometer registers 170Â°.
To serve, insert lime slices into slashes in roast.
Garnish with lemon balm and a bok choy blos som, if desired.