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Trinidad Roast Pork with Sorrel Glaze
A festive and flavorful roast pork dish, often prepared for special occasions, featuring a succulent pork shoulder coated in aromatic spices and finished with a tangy-sweet sorrel glaze.
🧂 Składniki
- 4 lbs Pork shoulder(bone-in or boneless)
- 8 cloves Garlic(minced)
- 2 tbsp Ginger(grated)
- 4 stalks Scallions(chopped)
- 4 sprigs Fresh thyme
- 1 tsp Allspice berries(crushed)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Worcestershire sauce
- 1 cup Dried sorrel
- 4 cups Water
- 1/2 cup Brown sugar(or to taste)
- 1 Cinnamon stick
- 3 Cloves
👨🍳 Instrukcje
- 1
Preheat oven to 325°F (160°C).
💡 Wskazówki profesjonalistów: Low and slow cooking ensures tender pork. - 2
In a small bowl, combine minced garlic, grated ginger, chopped scallions, thyme leaves, crushed allspice, salt, black pepper, and Worcestershire sauce to create a paste. Rub this paste all over the pork shoulder, making incisions to allow the flavors to penetrate.
- 3
Place the seasoned pork in a roasting pan. Cover tightly with foil.
- 4
Roast for 2.5 to 3 hours, or until the pork is tender and easily pierced with a fork. The internal temperature should reach at least 195°F (90°C) for shreddable pork, or 160°F (71°C) for sliced pork.
- 5
While the pork is roasting, prepare the sorrel glaze. In a saucepan, combine dried sorrel, water, brown sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 20-30 minutes until the liquid has reduced and thickened slightly. Strain the mixture, discarding the solids, and set the glaze aside.
- 6
During the last 30 minutes of roasting, remove the foil from the pork. Brush the sorrel glaze generously over the pork. Continue roasting, basting occasionally with the glaze, until the pork is caramelized and has a beautiful sheen.
- 7
Let the pork rest for 15-20 minutes before carving or shredding.
- 8
Serve the roast pork with the remaining sorrel glaze drizzled over the top.
💡 Wskazówki profesjonalistów
- ✓For a crispier crackling, increase oven temperature to 400°F (200°C) for the last 15-20 minutes of cooking, after glazing.
- ✓If you prefer a smoother glaze, blend the strained sorrel liquid before simmering.
- ✓This dish pairs well with rice and peas, or fried plantains.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a splash of rum to the sorrel glaze for an extra festive flavor.
- Incorporate a pinch of cayenne pepper into the spice rub for a hint of heat.