STUFFED PORK MORCON IN WINE HAMONADO SAUCE

Prep Time:        2 hours

Cooking Time:    2 hours

Serves:        12

 

8 Lbs. pork shoulder    

6 cloves garlic, chopped    

6 bay leaves

8 Peppercorns

1 can (46 oz) pineapple juice

½ teaspoon salt

1 cup Spam Lite, diced large

1 cup cooked chestnuts, diced large

1 cup dried prunes, chopped

2 cups brown sugar

½ cup white wine                    

2 teaspoons corn starch

2 tablespoons soy sauce

 

Preheat oven to 325 F.

Remove bone and unnecessary fat from pork shoulder.  Divide the piece into 2 equal parts.  Flatten the pieces of meat with a mallet for easy rolling.  In a 6 qt. bowl, combine the garlic, bay leaves, peppercorns, pineapple juice and salt.  Marinade the meat in this solution for 12 hours or longer.

Take one of the two pieces of meat from the marinade and place on a large piece of aluminum foil. Combine the Spam, chestnuts, and prunes in a bowl.  Divide into two parts for each one of the rolls.

Take half of the filling and spread on one of the pieces of meat.  Roll meat firmly and wrap with aluminum foil around the rolled meat.  Place in the freezer for 15 minutes.  This will give you a better handling of the meat when tying with the butcher twine.  Take out of freezer and remove aluminum foil.  Tie rolled meat firmly with a butcher twine.  Repeat process for the other roast. Place both roasts in a roasting pan and cover with brown sugar.  Add 4 cups of marinade and the wine.

Cover with aluminum foil and bake in the oven for 1 ½ hours.  After this time, check the internal temperature.  The final temperature should be 140 ºF.  The roast will continue to cook while cooling off.  If this temperature is not reached, cook longer until desired temperature is reached.   Remove from the roasting pan and rest for about 3 minutes.

With the liquid from the cooked roast, prepare a sauce.

Transfer liquid from the roasting pan into a small sauce pan.  Bring to a boil to reduce the sauce to 1 ½ cups; about 15 minutes.  Remove from the stove and strain liquid. Slowly whisk in corn starch making sure it is completely dissolved.  Put pan back to the stove, add soy and continue to cook for about 2 minutes until slightly thickened.

Cut the twine and slice roasts in 1 inch thick angle. Neatly line sliced roasts in a platter. Pour off sauce over and around the sauce.  Garnish with parsley sprigs, nuts and dried prunes.  Serve slightly warm.