Roast Pork with Honey Glaze and Sage

Place the pork fat-side down on a rack in an ovenproof roasting tin. Sprinkle with the salt and the oil. Roast uncovered in a hot oven for about 30 minutes, or until the fat turns golden. Let the meat cool and remove the fat from the tin. Sprinkle the pork with half the garlic and sage and rub it well into the meat. Tie it with kitchen string at 2 cm intervals at each knot. Return the meat to the rack in the tin. Return it to roast at a moderate temperature for about 30 minutes. Cover the meat with aluminium foil and bake a further 1 hour in a reduced oven. Mix the honey, vinegar and the remaining sage with garlic in a small bowl. Remove the foil from the meat and brush it with half the sauce. Roast uncovered a further 30 minutes, until browned, then brush with the remaining marinade. Transfer the meat to a warm platter and wrap with foil. Combine the first fat set aside from roasting with the last from the tin and add the stock. Stir in a small pan and add the combined cornflour and water. Stir until the sauce thickens. Serve slices of the roast pork with the sauce.