recipe

Pina Colada Roast Pork

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Suitable Cuts: Pork Loin Joint

Temperature: Gas Mark 4-5, 180ºC, 350ºF

Serves:

Cooking Time Detail: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints mins

Ingredients:

• Lean pork loin joint (leg or shoulder joint could also be used)
• Vegetable oil
• Salt
• Mini Tropical Stuffing Balls
• Back bacon
• Onion
• Breadcrumbs
• Root ginger
• Lemon
• Lime
• Pineapple rings
• Mango chutney
• Desiccated coconut
• Pina Colada Chunky Mojo
• Mango (canned)
• Fresh mint
• Orange juice
• White rum and coconut spirit

Method:

Take lean pork loin joint weigh and calculate the cooking time using the timings above. Make sure rind is scored well and spoon over 30ml (2tbsp) vegetable oil and sprinkle with salt. Place onto a rack in a roasting tin and open roast ina preheated oven for calculated time. Mini Tropical Stuffing Balls: Take 1 onion, finely chopped and 50g (2oz) back bacon, chopped and dry fry together for 2 minutes. Then place in a large bowl 150g (5oz) fresh white breadcrumbs, 2.5cm (1") root ginger, peeled and grated, ½ lemon juice and rind, and ½ lime juice and rind, 227g (approx) can pineapple rings, drained and chopped and 15ml (1tbsp) mango chutney, mix well together and add the lightly cooked onion and bacon. Take small spoonfuls of the mixture and make into mini balls (about 18 balls). Place 25g (1oz) desiccated coconut into a bowl and lightly sprinkle the balls. Place on a non-stick baking sheet and bake for about 20 mintues. Pina Colada Chunky Mojo: Take 425g (approx) can mango in syrup, drained (could use fresh, but it will be more chunky), finely chop until it's a 'pulpy' consistency, and add 15ml (1tbsp) fresh mint, finely chopped, ½ lime, juice and rind, 30ml (2tbsp) orange juice and 30ml (2tbsp) white rum and coconut spirit (optional). Cover and leave to stand.

Serving Suggestion:

Pick and mix recipe - serve hot pork with crispy crackling and mini stuffing balls and mojo or cold sliced pork with mojo.