ItsThanksgiving!! This year we are going to enjoy lovely Pork Roast in Port Wine with a wonderful Fruity Sauce. This roast recipe was just spontaneous, and has turned out YUMMMMMM!!!
Here’s wishing all of you “A Very Happy Thanksgiving”. Enjoy! 😀
1½ kg. Pork Shoulder (washed & drained )
For the Marinade:
- 2 tbsps. Ginger-Garlic paste
- 1 tbsp. dry Kashmiri Chilli paste (deseeded)
- ½ tsp. Pepper pwd.
- 2 inch Cinnamon Sticks
- 6 Cloves
- 2 Bay Leaves
- 1 tsp. Salt or to taste
- ½ cup Port Wine
- 2 tbsps. Olive Oil
In a sufficiently large bowl, combine all the marinade ingredients.
Use a sharp knife to score the top surface of the meat i.e. the fat & skin side of the meat.
Place the whole chunk of pork in the bowl and rub in the marinade. Make sure to get the marinade into the scored slits.
Keep the bowl of meat in the fridge to marinate for 8-12 hours but preferably overnight.
When ready to roast, place the scored side of the meat in a roasting tray.
Pour the remaining marinade on top of the meat.
Roast uncovered in a pre-heated oven at 180C for 2 hours and then reduce the temperature to 150C and roast for another hour.
Let the pork roast stand for about 15 mins. before you slice.
Serve sliced topped with fruity sauce and garnished with your favorite steamed vegetables.
- 1 cup Red Curacao (Pomegranate & Apple bottled Syrup)
- ½ cup Cranberry Juice
- ¼ cup fresh Cherry puree
- 2 tbsps. Corn Flour (mix with water to form a thick liquid)
- ½ tbsp. Soya Sauce or to taste
- Salt to taste
- Water as required
Combine all the ingredients listed above for the sauce in a sufficiently wide and deep non-stick saucepan.
Cook on medium heat; stirring continuously to thicken the sauce.
The sauce should be thick but of pouring consistency.
Serve with the pork roast.