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Pork with caramel & Saint James Rhum

Pork with caramel & Saint James Rhum


Inspired by the flavours of caribbean cuisine, this pork dish is easy to prepare and full of delicious flavours. Prepared with a sweet and spicy sauce made with fresh pineapple and rhum. Serve with white rice or roasted carrots and sugar snap peas for a healthy alternative.

Ingredients

600g pork shoulder (boned and thinly sliced)

1 large white onion, chopped

Peanut oil

50g corn starch

100g fresh pineapple, diced and soaked in Grandes Distilleries Peureux Saint James Rhum

Salt and pepper (to taste)

Method

Toss the meat in the corn starch (not too much).

Fry the onions and meat in the peanut oil.

Season with salt and pepper and add the chopped pineapple.

Glaze the meat with a few spoonfuls of sauce.

Sauce

Ingredients

70g sugar

10cl soy sauce (low salt content)

20cl Essential Cuisine veal stock

10cl Grandes Distilleries Peureux Saint James Rhum

Salt and pepper (to taste)

Method

Make a dry caramel with the sugar.

Cool with the soy sauce, then add the Saint James Rhum, veal stock and leave to simmer until the sauce coats the back of a spoon.

Season with salt and pepper.

Keep warm.

Assembly

Method

Arrange the meat on a shallow plate and finish with the sauce.

This dish can be served with white rice.

Recipe courtesy of Grandes Distilleries Peureux

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