Heat oven 220C/200C fan/gas 7. Calculate the cooking time: 15 mins per 450g for rare, 20 mins for medium and 25 mins for well-done.
Place the meat in a roasting tray, rub all over with the lard and season generously with salt and pepper. Use the tip of a sharp knife to make incisions all over the joint, then in each one insert sprigs of rosemary with a sliver of garlic. Put the meat in the oven for 10 mins, then turn down to 180C/160C fan/gas 4. Now roast for your calculated time, basting the meat occasionally with any pan juices. Remove from the oven and rest the joint for at least 15 mins before carving.
Heat the lard in a large frying pan, over a medium heat. Add the sausages.
When the sausages begin to sizzle, add 1 teaspoon of the mustard and 1 tablespoon of the honey.
Gently fry the sausages in the honey and mustard mixture until they are lightly browned all over, then add the chopped onions and stir-fry until the onions are tender and just beginning to brown.
Add the stock and the remaining 1 teaspoon mustard and 2 tablespoons of honey. Increase the heat to medium high and simmer, stirring, until the stock has reduced to a thick, sticky sauce, about 10 minutes.
Serve with mash potatoes or home made chunky chips.
Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight.
When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 2 tbsp water.
Cut the pork into small pieces.
Serve with the sauce, add boiled rice and steamed greens.