Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2¾ kilograms | Lean pork; (preferably middle |
| \N \N | ; cut) |
| 750 millilitres | Chicken stock |
| 225 grams | Brown sugar |
| 28 millilitres | Clear honey |
| 2½ teaspoon | Garlic; finely chopped |
| 1½ teaspoon | Ground ginger or 25g root ginger; peeled and grated |
| 2½ tablespoon | Dark rum |
| 1 \N | Bay leaf; crumbled |
| 2 teaspoons | Salt |
| 2 teaspoons | Black pepper |
| 3 tablespoons | Light rum |
| 1 tablespoon | Cornflour; blended with 4tsp |
| \N \N | ; cold water |
| 2½ tablespoon | Strained fresh lemon juice |
Preheat oven to 180C/350F/gas 4.
Lightly score the skin of the pork with a sharp knife.
Place skin side up in a shallow roasting tin. Roast in the top of the oven for 1¾ hours until golden brown.
Remove from the tin and place on a dish, skim fat from the pan and add stock. Mix the sugar, honey, garlic, ginger, dark rum, bay leaf, salt and pepper in a bowl using the back of a spoon.
Spread this mixture over the second side of the pork with a knife. Place the meat back in the tin, fat side up, cover with tin foil and roast for another 30 minutes until the top is crunchy and brown and transfer to a serving dish.
Warm the light rum in a small pan over a low heat. Set alight off the heat with a match, moving the pan to and fro until the flame dies away.
Bring the liquid from the roasting tin to a quick boil. Blend the cornflour and add this to the pan, stirring constantly until thickened. Remove from the heat, stir in the flamed rum and lemon juice. Use as sauce.
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