Crispy Skinned Pork Roast with Roasted Vegetables, Potatoes and Gravy

Instructions

1. 1

   The night before cooking, pat the pork skin thoroughly dry with paper towels. Place pork uncovered in the fridge overnight to further dry out the skin.

2. 2

   Preheat the oven to 230°C (450°F). Using a sharp knife, score the pork skin at 1 cm intervals, being careful not to cut into the meat.

3. 3

   Mince the garlic. Rub the pork all over with the garlic, 1 tablespoon of olive oil, and season generously with salt and pepper, rubbing into the scores. Place the pork, skin-side up, in a roasting pan and tuck the rosemary and thyme sprigs under.

4. 4

   Roast for 25 minutes until the skin starts to puff and crisp. Reduce oven to 180°C (350°F).

5. 5

   Toss the carrots, parsnips, potatoes and onion with 3 tablespoons olive oil. Season with salt and pepper. Arrange around the pork in the pan.

6. 6

   Continue roasting for about 90 minutes or until a thermometer inserted into the thickest part reads 71°C (160°F). If the vegetables start to burn, cover with foil.

7. 7

   Remove the pork and vegetables to a platter, tent with foil, and let rest for 20 minutes before carving.

8. 8

   For the gravy, spoon off excess fat from the roasting pan, leaving 2 tablespoons. Place the pan over medium heat, whisk in the flour and cook for 1 minute. Gradually whisk in the stock, scraping up any browned bits. Simmer for 5 minutes until thickened. Season with salt and pepper.

9. 9

   Carve the pork and serve with the roasted vegetables, potatoes, and gravy.