Instructions: 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 1 3/4 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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