Copperwood Pork Sorrel Rum Pot Pork Roast
Ingredients
- 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
Instructions
- 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!
