Pork Roast with Holiday Stuffing

By dfarber

Traditional holiday fare in the Caribbean.

Ingredients

• PORK ROAST
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 3-to-4 lb pork roast
• 4 cloves garlic, sliced
• 1/2 cup brown sugar
• 1/4 cup dark rum
• 3 tbsp. lime juice
• 1 bay leaf, crushed
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 3/4 cup chicken stock
• 2 tsp. cornstarch stirred into tbsp. water
• Lime slices, for garnish
• Corlander or parsley leaves, for garnish
• STUFFING
• 3 cups bread crumbs
• 3/4 About 3/4 cup milk
• 2 cloves garlic, minced
• 1 white onion, chopped
• 1/2 cup dark raisins
• 1/4 cup chopped green olives
• 1 tbsp chopped capers
• 1 tsp chopped Scotch bonnet pepper
• 1 large tomato, cubed
• 1 tsp dried thyme
• 2 tbsp butter

Preparation

Step 1

1. Preheat the oven to 350 F. Sprinkle the salt and pepper over the pork roast. With a knife, make small slits in the meat and insert the garlic slices. In a small bowl, combine the brown sugar, 2 tbsp of the rum, 1 tbsp of the lime juice, the bay leaf, ginger, and cloves to form a paste. Rub this over the pro and place it on a baking pan. Roast for 1 hour.

2. Meanwhile, make the stuffing. In a large bowl, moisten the bread crumbs with the milk. Mix in the remaining ingredients and set aside.

3. Remove the pork from the oven and drain the drippings into a small bowl. Add the chicken stock and stir well. Arrange the stuffing around the pork and pour one-fourth of the stock and drippings mixture over the pork and stuffing. Return to the oven and roast for another 30 minutes. Baste if necessary after 20 minutes.

4. In a small saucepan, heat the remaining 2 tbsp of rum and ignite. Let the flame burn for about 30 seconds and blow it out. Slowly add the remaining 2 tbsp of lime juice, then the remaining stock and drippings mixture. Add the cornstarch and stir until the gray thickens. Set aside and keep warm.

5. Remove the pork from the oven and place it on a large serving platter. Spoon out the stuffing and arrange it around the roast. Garnish with fresh lime slices and coriander or parsley leaves. Serve with the gravy.