Let the pork joint come to room temperature for 30 minutes before starting
Preheat the oven to gas 8 / 220C / 450F
Mix the oil, salt, pepper and sage together into a paste
Pat dry the pork then rub the oil mixture all over well
Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours
When done, take the roast out of the oven, cover and set aside to rest while you make the sauce
Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil
Turn down to a simmer and let reduce for 10 minutes
Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further
Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar
Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices
