Yield: 1 servings
|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||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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