Ingredients

• 2.8-3kg pork loin joint, rind on
• 2 tbsp sunflower oil
• 2 tbsp fine salt
• 2 tsp black pepper
• 3kg potatoes, peeled and cut into roast-sized pieces
• 2 tbsp plain flour
• 150g goose fat or beef dripping
• 1kg carrots, peeled and cut into batons
• 600g frozen peas
• 2 x 170g packs stuffing mix, made up according to the packet
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 tbsp plain flour for the gravy
• 1 litre pork or chicken stock

Method

1. Take the pork out of the fridge 1 hour before roasting. Pat the rind very dry, rub with 1 tbsp oil, then work the salt and pepper into the scored rind.
2. Heat the oven to 230C/210C fan. Put the pork in a roasting tin and roast for 30 minutes to start the crackling.
3. Reduce the oven to 180C/160C fan and continue roasting for about 1 hour 45 minutes, or until the centre reaches at least 63C. Rest the meat for 20-30 minutes before carving.
4. While the pork cooks, parboil the potatoes for 8-10 minutes. Drain, shake them in the pan, dust lightly with the flour and season.
5. Heat the goose fat in a large roasting tin. Add the potatoes and roast for 1 hour to 1 hour 15 minutes, turning now and then, until deeply golden and crisp.
6. Roast or steam the carrots until tender. Cook the peas in boiling water for 3-4 minutes just before serving.
7. Make up the stuffing according to the packet instructions and bake until hot through and browned on top.
8. For the gravy, spoon most of the fat from the pork tin, leaving the sticky bits behind. Put the tin over a low heat, add the chopped onions and carrots if using, then stir in 2 tbsp flour. Cook for 1 minute before gradually whisking in the stock. Simmer until thickened, then strain if you want a smooth gravy.
9. Carve the pork and serve with the crackling, roast potatoes, carrots, peas, stuffing and gravy.