Ginger Rum Pork Roast Recipes

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GINGER PORK



Ginger Pork image

Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 12

1 pound boneless pork loin, cubed
½ cup all-purpose flour
1 ½ tablespoons peanut oil
¼ cup chicken broth
¼ cup water
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon ground ginger
salt and pepper to taste

Steps:

  • Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
  • In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g

RUM AND PORK POT ROAST



Rum and Pork Pot Roast image

Provided by Food Network

Time 3h5m

Yield 4 servings

Number Of Ingredients 12

2 1/4 pounds cross-cut leg of pork, about 2 inches thick
1 clove garlic, finely chopped
1/4 teaspoon powdered ginger
3 pods cardamom (split open and seeds reserved) or 1 teaspoon cardamom powder
Freshly ground salt
Freshly ground pepper
20 ounces unsweetened pineapple juice
2 bay leaves
5/8 cup light rum
1 teaspoon arrowroot
1 tablespoon clarified butter
1 medium pineapple, about 2 pounds, cut into 16 1/2-inch thick slices

Steps:

  • Pat pork dry. Make shallow incisions all over one side of the meat, about 1/8-inch apart. Spread garlic over this surface of meat, pressing into cuts. Repeat with ginger and cardamom seeds or powder. Follow with salt and pepper and bay leaves. Add pineapple juice to casserole dish just large enough to hold meat. Add pork, seasoned side up. Cover and reduce heat to 1/4 power and cook gently for 20 minutes.
  • Preheat oven to 350 degrees F.
  • After 20 minutes, turn pork. Remove cover and transfer pork to oven. Roast 2 hours 15 minutes, turning once halfway through.
  • When pork is tender, remove to a serving platter, reserving juices. Skim fat from juices and bring juices to a boil. Mix together 1/8-cup rum and arrowroot; add to juices. Boil until it begins to thicken. Season with salt and pepper.
  • Heat butter in skillet over medium heat. Add pineapple slices, then remaining cup of rum. Flame.
  • To serve, surround pork with pineapple and coat with sauce.

CROWN ROAST OF PORK WITH GINGER POMEGRANATE GLAZE



Crown Roast of Pork with Ginger Pomegranate Glaze image

Tender pork richly glazed with the sparkling taste of ginger and pomegranate juice. I recommend ginger marmalade if you can find it. Serve with apple sauce or gravy made from the juices in the pan.

Provided by JAYDA

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h15m

Yield 8

Number Of Ingredients 7

1 (6 pound) 12-rib crown roast of pork
salt and pepper to taste
1 cup orange marmalade
½ cup pomegranate juice
2 teaspoons chopped fresh ginger root
1 lime, juiced
2 tablespoons soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven.
  • In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside.
  • When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven, and allow to rest for 10 minutes before slicing.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 35.7 g, Cholesterol 119.1 mg, Fat 22.3 g, Fiber 0.6 g, Protein 40.1 g, SaturatedFat 7.9 g, Sodium 609.4 mg, Sugar 31.4 g

HOLIDAY PORK ROAST WITH GINGER GRAVY



Holiday Pork Roast with Ginger Gravy image

This special dish is perfect for Christmas or New Year's Eve. A mouthwatering ginger gravy and tender vegetables complement the moist herbed roast. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 16 servings.

Number Of Ingredients 11

1 boneless whole pork loin roast (5 pounds)
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon rubbed sage
1/4 teaspoon salt
1/3 cup apple jelly
1/2 teaspoon hot pepper sauce
2 medium carrots, sliced
2 medium onions, sliced
1-1/2 cups water, divided
1 teaspoon browning sauce, optional

Steps:

  • Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour., Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing., Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy.

Nutrition Facts :

PULLED PORK WITH GINGER SAUCE



Pulled Pork with Ginger Sauce image

It's almost sacrilegious for a South Carolinian from the capitol city to make any sauce for pulled pork except mustard-based. But we love this Asian-inspired Ginger Sauce. Wonderful in a sandwich it's also great over rice. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 13

2 medium onions, chopped
1 boneless pork shoulder butt roast (3 pounds), trimmed
1 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons honey
4 teaspoons butter, melted
1 teaspoon ground coriander
1 teaspoon minced fresh gingerroot
Thinly sliced green onions
Hamburger buns, split

Steps:

  • Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; place over onions. Cook, covered, on low 6-8 hours or until pork is tender., Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker., In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger until blended. Stir into pork mixture. Cook, covered, on low 1 hour longer. Sprinkle with green onions; serve on buns.

Nutrition Facts : Calories 479 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1115mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 39g protein.

ROTISSERIE PEACH AND GINGER PORK ROAST



Rotisserie Peach And Ginger Pork Roast image

Make and share this Rotisserie Peach And Ginger Pork Roast recipe from Food.com.

Provided by HOUSEMANAGER Charle

Categories     Pork

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons sea salt
1/2 cup sugar
4 cups hot water
3 lbs pork loin roast (brined for 4 - 6 hours)
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/2 cup chopped onion
2 cups peeled pitted and coarsely chopped ripe peaches
2 teaspoons fresh lemon juice
2 teaspoons ground ginger
2 tablespoons firmly packed light brown sugar

Steps:

  • DISSOLVE the salt and sugar in the water, then soak the pork in the brine for 4-6 hours; Remove from the brine, rinse well, dry thoroughly with paper towels and proceed with the recipe.
  • BRUSH the roast with 1 tablespoon of vegetable oil and rub all over with the salt, pepper, garlic, and fresh ginger; Load the roast onto the spit rod assembly and roast until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 20 minutes per pound.
  • HEAT the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat; Add the onion and cook, stirring, until softened, about 3 minutes; Add the peaches, lemon juice, ground ginger, and brown sugar and simmer until the mixture reduces and thickens, 15 to 20 minutes; Keep the sauce simmering while the pork is roasting.
  • BASTE during the last 20 minutes of cooking time by stopping the rotisserie and brushing the peach sauce on the roast, continue to stop and baste every 5 minutes or so; When the roast is done remove it from the rotisserie and cover it loosely with aluminum foil and allow it to rest for 15 minutes; Carve the roast and serve with any remaining peach sauce on the side (after a vigorous boil).

Nutrition Facts : Calories 629.5, Fat 26.6, SaturatedFat 8.6, Cholesterol 183.9, Sodium 3044.5, Carbohydrate 29.1, Fiber 1.2, Sugar 26.5, Protein 65.8

GINGER RUM PORK ROAST



Ginger Rum Pork Roast image

Make and share this Ginger Rum Pork Roast recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -5 lbs bone-in pork roast
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup dark brown sugar
1/4 cup dark rum or 1/4 cup orange juice
2 tablespoons butter
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon grated peeled fresh ginger

Steps:

  • Preheat oven to 350 degrees.
  • Combine salt, pepper, garlic pwdr and paprika and rub all over the pork.
  • Place pork in roasting pan and bake for 1 hr 15 minutes.
  • In small saucepan heat brown sugar, rum or O.
  • J.
  • ,butter, mustard, vinegar and ginger; simmer whisking until consistency of jam and reduced to 1/4 cup.
  • Brush glaze over roast during last 15 minutes of cooking time.
  • Let stand about 10 minutes before you slice it.

Nutrition Facts : Calories 94.1, Fat 4, SaturatedFat 2.4, Cholesterol 10.2, Sodium 350, Carbohydrate 9.6, Fiber 0.2, Sugar 9, Protein 0.2

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