Each hostess usually has a recipe for a signature dish, to which she invites guests. If you don't already have one, check out this pork. It is enough to correctly calculate the cooking time - and in front of you is the most tender meat with a fragrant crust.
Wash pork thoroughly and pat dry. Make a deep incision along the bone and, parting the meat, remove it. Rub the meat with salt and pepper, roll up and tie in several places with twine.
Preheat oven to 160°C. Peel the onion, thinly slice. Peel the ginger, grate on a coarse grater. Wash and dry the mint. Place the onion, ginger and mint in the bottom of a deep dish. Place pork on top. Pour in water so that it covers the meat with a layer of 5 cm. Cover the form with 3 layers of foil, put in the oven for 1.5 hours, then reduce the temperature to 140 ° C and cook for another 1.5 hours.
While the pork is baking, prepare the glaze. Pour sugar into a saucepan, pour 150 ml of water, put it on a small fire and cook until the sugar is completely dissolved. Add finely chopped ginger and cook, stirring, for another 5 minutes.
Add thinly sliced kumquats, cook 2 minutes. Transfer the kumquats to a platter with a slotted spoon. Heat the glaze for another 5 minutes until it thickens. Remove from fire and set aside.
Cover a clean baking dish with a sheet of foil, grease with vegetable oil, put the pork into it. Cut off the skin, leaving a thin layer of subcutaneous fat. With a sharp knife, cut a layer of fat in the form of a lattice. Insert a clove bud into each of the resulting rhombuses.
Raise the oven temperature to 200°C. Brush pork with glaze, reserving 3 tbsp. l. Bake another 20 minutes. Mix the remaining glaze with kumquats and serve with the finished pork.