1tspfresh thyme leaves(or you can use 1/2 tsp dried thyme)
1tbspfresh parsleyfinely chopped (or you can use 1/2 tsp dried parsley)
Meat juices from your roasted pork
3chicken stock cubescrumbled
3cups(720ml) hot vegetable stock - from your boiled/steamed vegetables and potatoes
Preheat the oven to 170C/325F.
Unroll the pork (if it has already been rolled by your butcher) and place on a tray skin-side up.
Score the fat in diagonal lines quite deeply, but not so far as to cut into the meat itself.
Turn the pork over. Mix together the garlic, thyme, parsley and black pepper and spread the mixture onto the meat and in any grooves of the meat.
Turn the pork back over so it's skin-side-up. Roll the pork joint back up and secure with 3-4 pieces of butcher's string.
Rub the salt all over the skin.
Place on a wire rack over a roasting tin and roast in the oven for 2 hours and 30 minutes.
Once the pork has reached the end of the 2 hour 30 minute cooking time, remove from the oven and turn the oven up to 220C/425F.
Transfer any meat juices to a saucepan (scraping up any crispy bits in the tin - you can swill with a little water if you need to), then dry off the roasting tin and place the pork back on the wire rack over the roasting tin.
Place back in the oven for 20-25 minutes, turning a couple of times to to allow the skin to crisp up. Keep a close eye on the joint to ensure the skin doesn't burn.
Meanwhile, heat the meat juices in the saucepan. Sprinkle on the crumbled stock cubes (or add the liquid stock).
Stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.
Stir in a the cornstarch slurry using a whisk, until the gravy thickens. Stir in the gravy browning if you like a darker gravy. Allow to bubble then turn off the heat.
Remove the pork from the oven and allow to rest for 10 minutes.
Once rested, add any meat juices from the rested meat to the gravy and heat it through again. Check the gravy for seasoning and add a little more salt and pepper if needed.
Serve the pork with the gravy, some apple sauce and your favourite veggies!
Best cut of pork to use:
First of all, it's really important to go for a really good quality joint of pork. The difference in the taste of the meat and gravy between a cheap joint and a more expensive joint is huge. Cheaper intensively-reared pork can be injected with water (to increase the weight), this produces steam underneath the skin as it cooks, which can make the crackling tough and chewy.
I like to use a rolled boneless shoulder joint with a good layer of fat and skin. Shoulder meat has a little fat in the meat (as well us under the skin), so it's really succulent. This is the best cut to use in my opinion. The best ever pork joint I've found is from Ocado (sorry if you're outside the UK) by Packington (I'm not being paid to say that!). It's the only one I buy now.
Pork Belly is also a good cut. It's very fatty, so the meat will be tender, and you can get good crackling from it too. You can roll it up and cook it like the shoulder joint, just make sure all of the skin is exposed, on the outside during roasting - or it will be chewy.
Pork Leg - is a really popular cut of pork, but it is leaner, and therefore less juicy than shoulder. This leanness also means the crackling will be dryer rather than melt-in-the-mouth crispy.
Nutritional information is per serving including gravy.