Preheat oven to 450°F. Score cross-hatch pattern 1/2 inch deep on fat side of pork. Pierce 1 -inch holes at intervals in pork. Insert garlic, nutmeg and ginger slivers into holes. Rub pork with salt and pepper. Set on rack in roasting pan and roast 15 minutes. Reduce heat to 325°F and continue roasting pork for 25 minutes. Blend 2 tablespoons rum with brown sugar, ginger and grated nutmeg. Rub mixture over pork. Stir chicken stock into roasting pan. Continue roasting until juices run clear when pork is pierced, about 50 more minutes. Strain juices from roasting pan into saucepan. Warm remaining rum in another saucepan. Remove from heat; ignite rum. When flames subside, add to juices. Blend in lime juice and peel. Bring to boil. Stir in cornstarch mixture and cook over medium heat until thickened, stirring constantly. Adjust sauce seasoning with salt and pepper. Cut pork into thin slices. Mound rice in center of platter. Surround with pork. Pass sauce separately. Serves 10. pork 04