Preheat oven to 220°C/200°C fan forced. Cut 4 x 2cm deep cuts into under-side of pork. Place, skin-side up, in a roasting pan and rub with oil and sea salt. Roast in oven for 45 minutes.
Meanwhile, for the plum sauce, chop 2 of the plums and place in a small food processor. Add the sugar, orange rind, ginger and garlic. Process until combined and smooth. Pour the puree into a saucepan over medium heat. Add the stock, honey, orange juice, soy sauce, rice wine, sesame oil, cinnamon and star anise. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes or until reduced by half and thickened to a smooth sauce.
Pour mixture around pork, taking care not to cover skin. Add remaining plum halves around the pork and return to oven to roast for a further 30 minutes or until pork is cooked through and crackling is crisp.
Transfer pork to a chopping board. Stand for 5 minutes then thinly slice. Serve with sauce and plums from roasting pan, rice and green onion.
Australian stonefruits like peaches, nectarines, plums and apricots are in season during summer. But when buying stonefruits, what is the difference between a clingstone fruit and a freestone fruit? And what would you use a clingstone or freestone fruit for? Here are the answers.