Spiced Pork Leg & Gravy with Roasted Pears

1 x 4.5kg bone-in pork leg (see tip in ‘General Information’ tab)
2 large brown onions, peeled and thickly sliced
1 bunch fresh bay leaves
2 tablespoons olive oil
3 teaspoons sea salt flakes
2 cups chicken stock
30g butter
6 firm Corella pears, quartered lengthways and core removed
2 tablespoons plain flour

2 teaspoons sea salt flakes
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

1. Preheat oven to 240°C/220°C fan-forced. Arrange onions and bay leaves in a large roasting pan. Combine all the spice mix ingredients in a small bowl. Set aside.
2. Use a sharp knife, score the pork skin at 1cm intervals and rub with 1 tablespoon oil and then the salt. Rub half of the spice mix into the exposed flesh of pork.
3. Place pork on onions and bay leaves. Pour stock around base of pork. Roast for 45 minutes or until pork skin is golden and crackled.
4. Reduce oven to 160°C/140°C fan-forced. Cook pork for a further 2 hours, (topping up with water when the stock has reduced) or until the pork is tender.
5. In the last hour of cooking pork, place butter and remaining 1 tablespoon oil in a large roasting pan. Place in the oven and heat for 5 minutes or until the butter has melted. Add pears to the pan. Roast, turning occasionally, for 40-45 minutes or until golden.
6. Transfer the pork to a tray and set aside for to rest for 15 minutes. Transfer the onions from the tray to a heatproof dish and keep warm.
7. To make the gravy, skim 1/3 cup of pan juices from the pan (discard the remaining pan juices) and set aside. Place the roasting pan over medium heat. Add flour and reserved spice mix and cook, stirring with a wooden spoon, for 1 minute. Gradually whisk in the 1/3 cup reserved pan juices and 2 cups water. Cook, stirring, for 5 minutes or until mixture has thickened and is golden.
8. Serve pork with gravy and roasted pears. Team with roasted smashed potatoes if desired.