Roast Pork Calypso

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5-6 lb. loin of pork
  • ½ teaspoon freshly ground black pepper
  • 1


Have the butcher saw through the chine bone (the backbone or spine) of the pork loin. Score fatty side in a diamond pattern. Mix the pepper, salt, ginger, cloves and garlic and rub well into the scored surface. Lay crumbled bay leaves on top.

Put roast on a rack in a roasting pan with half the rum and ¼ pint