1 pork rump, approximately 5 kg
Salt and black pepper to taste
3 cloves of garlic, mashed
4 tablespoons of lime juice
2 optional banana peppers, diced
Cobertura:
1/4 cup of prepared mustard
1 tablespoon of English Worcestershire sauce
1/4 teaspoon of grated ginger (or fresh)
1 tablespoon of butter or margarine
10 slices of bread
1/4 cup of chopped parsley
1 pork rump, approximately 5 kg
Salt and black pepper to taste
3 cloves of garlic, mashed
4 tablespoons of lime juice
2 optional banana peppers, diced
Cobertura:
1/4 cup of prepared mustard
1 tablespoon of English Worcestershire sauce
1/4 teaspoon of grated ginger (or fresh)
1 tablespoon of butter or margarine
10 slices of bread
1/4 cup of chopped parsley
Remove excess fat from the pork rump and make several incisions in the meat with a knife
Mix salt, black pepper, garlic, lime juice, and banana peppers
Spread evenly over the entire pork rump and let it rest for some hours or overnight
Place the pork rump in a hot oven (200°C) preheated to 400°F, for about 4 hours or until the meat is tender
Add water to the roasting pan as needed to prevent burning
To make the glaze: In a bowl, mix together mustard, English Worcestershire sauce, and grated ginger (or fresh). Reserve
To make the bread topping: Melt butter or margarine
Remove from heat and carefully combine with crushed bread and parsley
Spread evenly over the pork rump
Remove the pork rump from the oven, brush with the glaze, and sprinkle with the bread topping, pressing it slightly onto the surface
Return to the oven for about 30 minutes or until golden brown
Serve with the sauce formed in the roasting pan
Serves 10-12 people.
