Jamaican Pork Calypso with Mushrooms

INGREDIENTS

Sauce
1 1/4 gallons chicken stock
2 1/4 cups brown sugar
2 tablespoons salt
1 cup dark rum
1/3 cup ginger root; minced
2 tablespoons whole cloves
6 bay leaves; crumbled
1 cup cornstarch
1 1/4 cups cold water
2 cups light rum
3/4 cup fresh lime juice

Vegetable oil, as needed
9 pounds (48) pork chops; center-cut
Coarse salt, as needed
4 pounds, button fresh white or crimini mushrooms, quartered
2 pounds, small fresh shiitake mushrooms; whole or halved

Fresh lime slices; for garnish, as needed

DIRECTIONS

• To make sauce, heat chicken stock in 2 gallon stockpot. Stir in sugar, salt, dark rum, ginger, cloves, and bay leaves.  Simmer until sugar dissolves.
• Mix cornstarch with water until smooth.  Stir into hot sauce; cook until thickened, about 5 minutes.
• Meanwhile, heat light rum; remove from flame.  Ignite and let burn out.  Stir into sauce along with the lime juice.
• Strain and set aside.

Per Order:

• Heat oil in heavy fry pan.  Brown 2 chops on both sides; season with salt to taste.  Remove from pan and finish on grill until done, about 3 minutes per side.

• Meanwhile, add more oil to fry pan, if needed, and sauté 1 cup mixed mushrooms until browned, 3 minutes.  Set aside.  Keep warm.

• Pour 1/3 cup sauce into pan.  Heat; stir to deglaze pan.

To Serve:

• Pour hot sauce over cooked chops and top with sautéed mushrooms.  Garnish with lime slices.

Yield: (24 servings)