Ingredients
Method
Pre-heat oven to 220°C
Score skin of pork 1cm apart and rub in rock salt. Cut skin slightly apart from meat, mix butter and sage and rub into the meat under the skin.
Push figs along the meat and rub remaining butter all over meat. Fasten meat with string, cook for 1 hour and rest for 10 minutes.
Strain juices into saucepan with port liquid from figs, simmer and reduce, serve with port and roasted vegetables.