Braised Pork Rump with Shoyu and Fruits

Name: Braised Pork Rump with Shoyu and Fruits
Yield: 12
Ingredients: 5 kg of pork rump with bone; 1 tablespoon of cinnamon; 1 tablespoon of thyme; 2 liters of white wine; 1 cup of soy sauce; 2 large onions, roughly chopped; 4 cloves of garlic, minced; 3 carrots, cut into slices; 4 sprigs of rosemary; 1 tablespoon of oregano; 1 cup of beef broth; 1 cup of heavy cream; Salt to taste

1
5 kg of pork rump with bone
2
1 tablespoon of cinnamon
3
1 tablespoon of thyme
4
2 liters of white wine
5
1 cup of soy sauce
6
2 large onions, roughly chopped
7
4 cloves of garlic, minced
8
3 carrots, cut into slices
9
4 sprigs of rosemary
10
1 tablespoon of oregano
11
1 cup of beef broth
12
1 cup of heavy cream
13
Salt to taste

Ingredients

1
5 kg of pork rump with bone
2
1 tablespoon of cinnamon
3
1 tablespoon of thyme
4
2 liters of white wine
5
1 cup of soy sauce
6
2 large onions, roughly chopped
7
4 cloves of garlic, minced
8
3 carrots, cut into slices
9
4 sprigs of rosemary
10
1 tablespoon of oregano
11
1 cup of beef broth
12
1 cup of heavy cream
13
Salt to taste

Directions

1
Clean the pork rump and season with salt, cinnamon, and thyme. Reserve
2
Place in a pot the white wine, soy sauce, onions, garlic, carrots, rosemary, and oregano
3
Cook over low heat for 10 minutes
4
Let it cool and pour that glaze over the pork rump
5
Cover the meat and refrigerate for 3 hours
6
Drain the pork rump and place it in a roasting pan
7
Reserve the glaze
8
Cover the pan with aluminum foil and roast the pork rump for approximately 5 hours, basting with the reserved glaze
9
Remove the pork rump from the oven and transfer it to a serving platter
10
Pour the hot beef broth into the roasting pan, scraping up all the stuck bits
11
Blend the resulting sauce in a blender and add the heavy cream
12
Heat until smooth and serve
13
Serve the pork rump decorated with fruits in syrup.