Roast Pork with Crackling and Gravy

Ingredients

• 4.8 lb 5.5lb (2.2kg-2.5kg) rolled boneless pork shoulder joint
• 1 tbsp sea salt
• 2 cloves garlic minced
• 1 tsp fresh thyme leaves
• 1 tbsp fresh parsley finely chopped
• 1/4 tsp black pepper
• Meat juices from roasted pork
• 3 chicken stock cubes crumbled
• 3 cups (720ml) hot vegetable stock
• 1/4 tsp salt
• 1/4 tsp gravy browning optional
• 2 tbsp cornflour/cornstarch
• 5 tbsp cold water

Method

1. Score the fat of the pork in diagonal lines into little diamonds.
2. Mix together two minced cloves of garlic, one teaspoon each of fresh thyme and fresh parsley, and a little black pepper.
3. Spread the garlic and herb mixture on the inside of the pork, ensuring to get into any looks and crannies.
4. Roll the pork joint back up and secure with three to four pieces of butcher string.
5. Rub a tablespoon of sea salt all over the skin of the pork.
6. Place the pork on a wire rack over a roasting tin and roast in the oven at 170°C (325°F) for 2 hours and 30 minutes.
7. Transfer the juices from the roasting tin into a saucepan, scraping up crispy bits.
8. If there's a layer of fat on top of the juices, spoon it off.
9. Crumble three chicken stock cubes into the pan with the meat juices and stir.
10. Pour in 3 cups of hot vegetable stock, season with 1/4 teaspoon each of salt and black pepper, and bring to a boil.
11. Make a slurry with 2 tablespoons of cornflour and 5 tablespoons of cold water, then stir into the gravy until smooth.
12. Remove the pork from the oven and let it rest for about 10 minutes before serving.