A big pork lump (1.5kg-ish) WITH crackling
Sea salt and freshly ground black pepper
2 onions, halved
2 carrots chopped in big bits1 bulb of garlic worth of unpeeled cloves
Preheat your oven to full whack, it needs to be at least 220°C.
Place your pork on a clean work surface, skin-side upwards. Score the skin cutting through the tough bit but not all of the way through to the meat.
Rub salt right into scores, give it a good old massage to get the flavour in there. Brush any excess salt off the surface of the skin and turn it over. Season the pork all over the underside and sides. Place skin side-up in a roasting tray and place in the hot oven.
Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
Lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and whack back into the tray. Roast for another hour. By this time the meat should be meltingly soft and tender. Move the meat to a serving dish, cover with tin foil and leave to rest.
Make gravy as per gravy recipe, but if there is lots of fat on the top of the liquid in the pan, spoon it off before you get started.