Asian Inspired Festive Season Pork Roast with Crunchy Slaw and Cherry Jam

Preheat your oven to 220C
Prep your roasting tray with four layers of heavy-duty tin foil and two layers of baking paper on top of the foil.
These layers will prevent the pan juices from recusing to the point of burning.
Pat the pork loin dry with a tea towel.
With a sharp craft knife, score the rind with 5mm wide vertical lines ( you can ask your butcher to assist with this ).
Make your cuts deep enough but not so deep that you are cutting the meat. You want to be able to get salt in between the cuts.
Start rubbing the rind with the Maldon salt, ensuring you get enough salt into the vertical cuts.
Then pile the leftover salt on top to have an even 2-3mm layer salt crust. ( this might look excessive, but this will help the crackling.
The excess salt will be scraped off after the roasting is complete.
Transfer the roasting tray with salt-crusted pork to the oven.
Make sure your tray is on the lowest shelf option in your oven.
Roast the pork for 2 hours, checking the process after an hour to make sure the pork is roasting evenly.

For cherry jam, heat oil in a saucepan over medium-high heat, fry red onion and garlic until tender (3-4 minutes), add ginger and keep frying the mixture.
Add cherries, sugar, soy sauce, sherry wine and 150ml water, bring to a simmer and cook until cherries are tender and liquid reduces by half (4-5 minutes), then stir in vinegar, keep on reducing the sauce until jam consistency.
Season to taste with pepper and refrigerate for at least 24 hours for flavours to develop. The Cherry jam will keep refrigerated for up to a month.

Combine cabbage, bean sprouts, coriander, and spring onion in a bowl and season to taste.
Whisk remaining ingredients in a bowl, add to cabbage mixture to taste and toss lightly to mix well.
Serve with pork and pan juices and cherry-ginger relish.