Instructions

1. Preheat the oven to 220°C.
2. Take a handful of the cherries out of the syrup and push these into the pork. Put the cinnamon, star anise, bay leaf and half of the onion there too. You might have to loosen the string a bit, or unroll it completely, then roll it up again when filled.
3. If the rind is not already scored, cut long or diamond shaped slits around 1 cm intervals. Push the cloves between the slits.
4. Place the pork in a baking tray, add the other half of the onion.
5. Pour the juice over the pork, the spray the rind with some olive oil, then season with salt and pepper.
6. Put the tray in the oven and roast for 30 minutes, then reduce the heat to 180°C and cook for another 90 minutes or so, basting it several times with the cooking jus.
7. When the pork is almost cooked through (after about 70 minutes), brush the rid with the cherry syrup and scatter more cherries in the tray. Roast for 25 minutes or until you get niece, golden crackling.
8. Remove the meat to plate, then cover to rest. Reduce the cooking jus to a gravy, adding corn-starch, wine or cherry brandy and some vegetable stock.
9. Carve the meat and serve with the gravy and your chosen side dishes.