Instructions: Pre-heat the oven to 180 C/350 F/gas mark 4

In a small saucepan, heat half of the orange juice until warm. Toast the chillies on an iron skillet, then let them soak in the orange juice for 20 minutes. Transfer the chillies and orange juice to a blender, add the onion and vinegar and puree. Set aside.

In a mortar, grind the garlic, thyme, cloves, cumin, oregano, cinnamon, allspice and salt. Add the pureed chillies and stir well. Add enough orange juice to dilute the mixture until it has the consistency of yoghurt.

Use a fork to pierce the loin of pork all over. Transfer to a baking pan or dish, cover with the chilli and orange sauce and refrigerate, covered, for at least 6 hours, preferably overnight. Turn occasionally.

2 hours before roasting, remove the loin of pork from the refrigerator and smear lightly with the lard. Let stand in the sauce at room temperature.

Cover the loin of pork with aluminium foil and roast for 2 hours, basting periodically with the pan juices. Turn the meat over, cover and roast for about 1 more hour. When the meat can be easily pierced with a fork, in 2-3 hours, turn the oven temperature up to 230 C/450 F/gas mark 8, uncover the meat and roast for 5-10 minutes or until browned, being careful not to let it burn. Let it stand for 15 minutes before slicing. If you wish, you can double the quantity of sauce and serve extra to accompany the sliced pork.

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