Ingredients:

  • 0 kg (4.5 lb) Boneless Pork Loin Joint (skin scored)
  • 3 tbsp Coarse Sea Salt
  • 1 tbsp Olive Oil
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary, crushed
  • 8 medium Garlic Cloves, crushed or finely chopped
  • 2 kg (2.6 lb) Large Potatoes, peeled and quartered
  • 500 g (1.1 lb) Carrots, peeled and cut into 5 cm (2 inch) chunks
  • 1 large Yellow Onion, roughly chopped into 8 wedges
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 250 ml (1 cup) Chicken or Vegetable Stock (low sodium)
  • 1 tbsp Balsamic Vinegar

Instructions:

  1. Pat and Prep the Pork: Ensure the pork joint skin is completely dry (use paper towels). If not already scored, use a very sharp knife to score the skin deeply, slicing through the fat but not into the meat.
  2. Rub the Pork: In a small bowl, combine the sea salt, 1 tbsp olive oil, paprika, thyme, rosemary, and crushed garlic. Generously massage the rub deeply into the scores, ensuring the coarse salt fills the grooves on the skin. Rub the remaining seasoning onto the sides and underside of the joint.
  3. Initial High-Heat Roast: Preheat the oven to a searing 240°C (465°F). Place the seasoned pork joint directly in the roasting pan. Roast for 20–25 minutes. This step is critical to blister the skin and render the fat rapidly.
  4. Prep the Veg: While the pork is searing, place the potatoes, carrots, and onions in a large bowl. Toss with 1 tbsp olive oil, salt, and pepper.
  5. Reduce Heat and Add Veg: After the initial 20–25 minutes, carefully remove the pan from the oven. Reduce the oven temperature to 180°C (350°F).
  6. Nestle and Pour: Arrange the seasoned vegetables around the pork joint, making sure they are sitting directly in the rendered pork fat. Pour the chicken stock and balsamic vinegar directly into the pan juices (avoid pouring liquid over the pork skin).
  7. The Long Cook: Return the pan to the oven and continue roasting for 75–90 minutes, or until the pork reaches an internal temperature of 68°C (155°F) in the thickest part. Stir the vegetables occasionally.
  8. Temperature Check and Rest: Once the internal temperature reaches 68°C (155°F), remove the roast from the oven. Transfer the pork joint to a cutting board, cover loosely with foil, and allow it to rest for a minimum of 15 minutes.
  9. The Final Push (Optional Crackling): If the crackling is not entirely crisp, turn the oven back up to 220°C (425°F). Place the crackling portion of the joint back into the hot oven for 5–10 minutes, monitoring constantly to prevent burning.
  10. Serving: Carve the rested pork against the grain. Serve alongside the pan-roasted vegetables, drizzling with the glorious pan juices.