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Pork on the bone
4 servings5 hours
Pork - 1 kg, Salt - 1 tbsp, Ground black pepper - to taste, ground red pepper - to taste, Garlic powder - to taste, Ginger powder - to taste, Paprika - to taste, Lemon juice - 1 tbsp, Garlic - 4 teeth, Ginger - 20 grams, Olive oil - 2 table, Honey - 2 table, Ready mustard - 2 table, Beer - 0.5 l
We rinse the meat. We make chaotic punctures in meat with a knife so that it gets better. We rub the meat with spices: salt, pepper mixture, dry ginger, dry garlic, dry paprika and pour lemon juice. 
Wrap each piece of meat in cling film. We put it in the refrigerator or just in a cool place. At least 4-5 hours. 
Peel the garlic cloves and cut into 2 mm thin wedges. We do the same with the root of ginger. 
We put the oven to warm up to 180-200 degrees. 
While the oven is warming up, fry the meat. THIS IS A VERY IMPORTANT STAGE! Heat the pan over high heat and fry the meat on all sides in olive oil with the addition of pre-cut garlic and ginger. Fry until lightly crusted on the meat. At this stage, the meat will take over the flavors of garlic and ginger. 
When the oven is heated, put the meat and everything that is in the pan into the baking dish, pour slightly beer and put it to cook. Prepare meat for 1-1. 5 hours. Much here depends on the thickness of the pieces of meat, its rigidity and oven conditions. 
While cooking meat, periodically pour beer. While the meat is cooking, we will prepare the sauce for a beautiful crust. To do this, mix 2 tbsp. honey and 2 tbsp. ready-made mustard. (Taste it. The sauce should be insular-sweet). When the meat is almost ready, pour the resulting sauce over it. Let us form a beautiful crust and take it out of the oven. 
All that remains is to choose a side dish: ) A pleasant appetite!