Method

• 1.
  Preheat the oven to 240°C.
• 2.
  Using a sharp knife, score the pork skin at 1cm intervals, being careful not to cut into the meat. Using a mortar and pestle, pound half the bay leaves with 1 tsp salt flakes and a pinch of freshly ground black pepper until finely ground, then stir through oil. Rub pork all over with bay leaf mixture, then place in a deep flameproof roasting pan and roast for 30 minutes or until the skin starts to crisp.
• 3.
  Remove pork from oven, transfer to a tray and set aside. Reduce oven to 180°C. Place pan over medium heat. Add onion and remaining 8 bay leaves, and cook, stirring occasionally, for 10 minutes or until onion has softened. Add berries, wine and sugar, and cook, scraping the bottom of the pan with a wooden spoon, for 5 minutes or until fruit has softened slightly. Place pork on top of fruit, return to oven and cook for 1 hour or until the skin is crisp and the meat is tender.
• 4.
  Remove cooked pork from pan and stand for 20 minutes to rest. Meanwhile, return pan to medium heat and cook for 20 minutes or until cooking juices have reduced and thickened slightly (this will take less time if you are using rhubarb and blackberries). Stir vinegar through fruit sauce. Thickly slice pork and serve drizzled with berry sauce.