Caribbean Pork Roast Preparation Time: 15 minutes (plus marinating time) | Cooking Time: 2 hours 30 minutes 2kg leg of pork, with rind 12 cloves 2 tablespoons dark rum 1 tablespoon dark brown sugar 2 teaspoons finely grated lime rind 4 tablespoons lime juice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground coriander 1/2 teaspoon salt 1 tablespoon olive oil 1 cup orange juice 1 tablespoon soy sauce

Score pork rind, right through to flesh. Press cloves deeply into score marks. Place pork in baking dish.

Combine rum, sugar, rind, juice, spices, salt and oil in small bowl. Pour rum mixture over pork, directing mixture into score marks, cover; refrigerate 3 hours, occasionally spooning marinade into score marks.

Preheat oven to moderate.

Roast pork, uncovered, in moderate oven 2 hours, basting occasionally.

Increase oven temperature to moderately hot; roast pork further 20 minutes. This will make the skin (crackling) crisper. Remove pork from dish; set aside in warm place.

Skin off excess fat from pan juices in baking dish; discard fat. Add orange juice; mix well with pan juices. Pour juice mixture into small saucepan, add soy sauce, bring to a boil; boil, uncovered, until sauce has reduced by a third.

Remove crackling and carve pork; discard cloves. Serve pork with sauce and crackling, and a selection of vegetables, if desired.

SERVES 6