Step 1

Preheat the oven to 170C/325F.

Step 2

Unroll the pork (if it has already been rolled by your butcher) and place on a tray skin-side up.

Step 3

Score the fat in diagonal lines quite deeply, but not so far as to cut into the meat itself.

Step 4

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.

Step 5

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.

Step 6

Rub the salt all over the skin.

Step 7

Place on a wire rack over a roasting tin and roast in the oven for 2 hours and 30 minutes.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Meanwhile, heat the meat juices in the saucepan. Sprinkle on the crumbled stock cubes (or add the liquid stock).

Step 12

Stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.

Step 13

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.

Step 14

Remove the pork from the oven and allow to rest for 10 minutes.

Step 15

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.

Step 16

Serve the pork with the gravy, some apple sauce and your favourite veggies!