1. Score the skin of the pork at 1cm intervals and rub with the salt. Dry the pork uncovered in the fridge overnight, then remove 1 hour before you're ready to cook.

2. For the summer fruit chutney, place ½ cup of sugar and 2 tablespoons of water in a small, non-reactive saucepan and heat over a high heat, swirling the pan occasionally. When the sugar forms a golden caramel, add 1 cup of water, 2 tablespoons of sugar, the fish sauce, vinegar, onion, fruits and spices. Cover and simmer for 15 minutes, until the onion and fruits are softened, then allow to cool to room temperature.

3. Heat your oven to 240C (220C fan-forced), or as hot as it will go). Place the pork on a rack in the oven and roast for 30 minutes, then reduce the heat to 180C (160C fan-forced) and roast for a further 2½ hours (or 25 minutes per 500g). Remove the pork and the rack from the roasting pan and rest for at least 20 minutes. Spoon most, but not all, of the rendered pork fat out of the roasting pan, leaving the non-fat pan juices in place, then place the roasting pan on the stove top on medium heat.

4. To make the mustard gravy, add the flour to the pan and cook, scraping up any dark fond from the base of the pan, until the flour mixes with the rendered pork fat and starts to turn a deep brown. Add the white wine and mustard and stir to create a thick paste. Add the stock a little at a time, stirring to remove any lumps, until a rich gravy forms. Strain the gravy, adjust the seasoning to taste and mix through the apple cider vinegar. Serve with the pork and chutney.

If you like this recipe, try my Christmas ham with summer fruit glaze.

Also try: Adam Liaw's prawn party, roasted salmon or Christmas trifle.