Method

• 1.
  Combine ginger, garlic, kaffir lime leaves and black bean sauce in a small bowl. Rub marinade into pork flesh only, then place pork skin-side up in a roasting pan and chill, uncovered, overnight to dry out skin.

• 2.
  The next day, remove pork from fridge and bring to room temperature. Meanwhile, preheat oven to 220°C. Pat pork skin dry with paper towel, then sprinkle with salt flakes. Roast for 1 hour 15 minutes or until skin begins to crisp.
• 3.
  Remove from oven and add stock and sherry to base of pan, being careful to avoid skin. Reduce oven to 150°C and roast pork for a further 1 hour or until meat is cooked through and skin is crisp and golden. Rest the pork, loosely covered with foil, for 10 minutes.
• 4.
  Slice pork into thick pieces. Serve on a platter sprinkled with herbs.