Copperwood Pork Sorrel Rum Pot Pork Roast


  • 4 lbs Copperwood Pork Leg Slice

To season

  • 6 cloves garlic
  • 1 tbsp ground ginger
  • 1/2 tsp cinnamon
  • 1 tbsp all-purpose seasoning
  • 1 tbsp soy sauce
  • 1/4 tsp black pepper

For the braise

  • 3 tbsp oil
  • 1 cup rum
  • 2 cups fresh or dried sorrel
  • 1 tsp thyme
  • 1/4 cup sliced ginger
  • 1-2 bouillon cube
  • 5 scallion stalks
  • 1 large onion


  • Season the pork leg with ground ginger, cinnamon, all-purpose seasoning, soy sauce, and black pepper.
  • Rub it in on both sides to make sure all parts of the meat are covered in seasoning.
  • Poke 6 holes and stick the garlic cloves in each hole, also stick in the four cloves and set aside covered in the refrigerator overnight.
  • Remove from the refrigerator an hour before cooking, so it can come as close to room temperature as possible.
  • Preheat the oven to 320 degrees F.
  • In a Dutch pot, heat up the oil and sear the pork leg on all sides.
  • Remove the seared meat from the pot and add the onion, scallion, and ginger, sauté until they begin to soften.
  • Add the sorrel, rum, and bouillon cubes stir together then add the seared pork leg.
  • Bring the liquid to a boil on the stove, then cover and place in the oven.
  • Turn the meat every hour and after three hours it should be perfectly tender and moist.
  • Carefully remove the meat from the sauce and place it in a dish.
  • Using the same Dutch pot on the stove, reduce the remaining liquid to a thick sauce
  • Pour the sauce over the roast, serve with your choice of sides, and enjoy!

Leave a Reply

Recipe Rating