3 1/2 to 4 lb pork joint | 1 tsp chopped garlic |
1/2 pint chicken stock | 1 tsp. ground ginger |
2 medium onions, peeled | 1/2 tsp. ground cloves (optional) |
3 tblsp. brown sugar | 1 bay leaf, crumbled |
2 tblsp.dark rum | 2 tblsp. strained fresh lime juice |
1 tsp. salt |
Preheat the oven to 350° F. Make diagonal cuts 1/4 inch deep across the fat on the top of the pork joint with a sharp knife. Cut the onion into thick slices across the grain and place in a deep roasting tin. Place the pork scored side up on top of the onion slices, so that the joint does not touch the base of the tin. Loosely cover the joint with a piece of tinfoil, and roast for 1 hour.
Mix together all the other ingredients apart from the chicken stock, and spread the paste evenly over the top of the joint. Don't worry if it runs down into the tin, just keep scooping it back up with a spoon and basting the joint. Pour the chicken stock carefully into the base of the tin, loosely recover the joint with tinfoil and return to the oven for a further 1/2 hour. Check occasionally, and baste with the juices as required.
Remove from the oven, and leave to stand for 15 minutes before serving. Carve the pork into thick slices, and spoon over the sauce and caramelised onion slices from the base of the tin - delicious!