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Jamaican Pork Calypso with Mushrooms



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1 1/4 gal. chicken stock
1 lb. cups brown sugar, about
2 tbsp. salt, plus coarse salt as needed
1 cup dark rum
1/3 cup ginger root, minced
2 tbsp. 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
48 pork chops, center cut (about 9 lb.)
4 lb. button fresh white or crimini, quartered
2 lb. small fresh Shiitake mushrooms, whole or halved
Fresh lime slices, for garnish, as needed


  1. 1
    For Sauce: Heat chicken stock in 2 gal. 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 lime juice. Strain and set aside.
  2. 2
    Per Order: Heat oil in heavy frypan. 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 frypan, 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.
  3. 3
    To Serve: Pour hot sauce over cooked chops and top with sautéed mushrooms. Garnish with lime slices.

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cuisines North & South American, Other South American
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