Place pork, bay leaves, onion, cardamom and ginger in a large saucepan. Season.
Cover with ginger beer and simmer, covered, for 2 hours, adding more ginger beer or a little water if needed. Allow to cool in liquid. Remove roll from liquid.
Remove strings and carefully peel back skin.
Score pork fat with a sharp knife and stud with cloves. Retie with string if necessary.
Preheat oven to 220°C. Place pork on a baking tray.
Mix glaze ingredients together. Brush liberally over pork and roast for 30 - 40 minutes, basting again if necessary, until well browned and lacquered.
Serve hot or cold.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.