1.Preheat oven to 240°C/220°C fan-forced.
2.Combine lemon rind, garlic, pepper and oil in small bowl; rub undersideof rack. Place bay leaves on oiled wire rack in large shallow flameproof baking dish; top with pork.
3.Rub pork rind with extra oil; sprinkle with salt. Roast, uncovered, about 30 minutes or until rind blisters. Reduce oven temperature to 180°C/160°C fan-forced; roast further 1 hour 15 minutes or until pork is just cooked through. Remove pork from dish; cover to keep warm.
4.Drain excess fat from baking dish. Place dish over heat, add wine; cook, stirring, until wine is reduced by half. Add stock; bring to the boil. Stir in blended cornflour and water; cook, stirring, until mixture boils and thickens. Strain into serving jug.
5.Serve pork with sauce.
Perfect as a family meal, or as part of your Christmas feast.Note