Caribbean Roast Pork With Sautéed Potatoes

• 1 None lime, zested
• 1 inch fresh ginger, peeled and finely chopped
• 2 None red chilies, deseeded and finely chopped
• 3 tbsp rum
• 3 tbsp brown sugar
• 3 1/3 lb boneless pork butt
• 1 None pineapple, peeled, cored, cut into small wedges
• 15 None spring onions, roughly chopped
• 1 1/4 cups vegetable stock
• 3 1/3 lb potatoes, peeled
• 2 tbsp butter
• None None paprika, to taste
• 2 1/2 tbsp cornstarch, mixed with 4 tbsp water until smooth

1. Preheat oven to 300u0b0F. Combine lime zest, ginger, chilies, rum and sugar then rub over pork. Place in a roasting pan and roast for 1 hour. Add pineapple, spring onions and stock to roasting pan and roast for 30 mins.
2. Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain, rinse under cold water then cut into large cubes. Melt butter in a frying pan and saute potatoes over medium heat for 20 mins, turning, until golden brown all over. Season with salt and paprika.
3. To finish, turn off oven and remove pork, pineapple and spring onions from roasting pan and keep in a warm place. Strain juices, bring to a boil then add cornstarch and cook until thickened. Season to taste. Slice pork and serve with potatoes, pineapple, spring onions and gravy.

lime, ginger, red chilies, rum, brown sugar, pork butt, pineapple, spring onions, vegetable stock, potatoes, butter, paprika, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/22022 (may not work)