Five-Spice Pork Roast with Cherry Sauce

• 1.8kg SunPork Pork Leg Roast (rind on)
• 1½ tbsp Chinese five spice
• 1 tbsp sea salt flakes
• 4–5 bay leaves
• 10–12 whole cloves
• 2 brown onions, cut into wedges
• 1 head garlic, cloves separated
• 1½ tbsp olive oil
• Coriander sprigs, to serve

For the spiced cherry sauce

• ¼ cup (55 g) brown sugar
• ¼ cup (60 mL) apple cider vinegar
• 1 orange, rind finely grated, juiced
• ¼ cup (60 mL) salt-reduced soy sauce
• 2 cinnamon sticks or quills
• 3 whole star anise
• 2 × 425 g cans black pitted cherries, drained, syrup reserved

1. Pat pork dry with paper towel. Carefully remove the string so you can work with the rind. Use a small sharp knife to score the rind diagonally at 1 cm intervals.
2. Combine five spice and half the salt in a bowl. Rub all over the pork, including under the rind. Insert bay leaves and whole cloves into the slits. Re-tie the pork firmly with kitchen string to hold its shape. Place rind-side up on a plate and refrigerate uncovered for 2 days to dry out.
3. Preheat oven to 160°C. Place onions and garlic in a large roasting pan. Rub pork rind with olive oil, then place on top. Pour in 2 cups (500 mL) water. Roast for 2 hours, or until meat is almost tender.
4. Increase oven to 220°C. Roast a further 45–60 minutes, or until rind is golden and crackled. Rest for 20 minutes.
5. Meanwhile, make the cherry sauce. In a saucepan, combine sugar, vinegar, orange zest and juice, soy sauce, cinnamon, star anise and reserved cherry syrup. Simmer for 20 minutes until reduced by half. Stir in the cherries and cook for another 5 minutes. Set aside to cool slightly.
6. Thickly slice the pork and arrange on a serving platter. Spoon over cherry sauce and garnish with coriander sprigs.