1 kg Boned and rolled stuffed belly of pork
6 potatoes for roasting
2 large parsnips
Start by rubbing your pork with salt and add a little olive oil.
Then put pork in oven on 140 c, 275 f, gas mark 1 for 5 hours, Turn every hour ensuring and evenly cooked crackling.
Boil your potatoes and parsnips ready for roasting
Potatoes and Parsnips will take 1 hour 15 minutes to roast at 180 c, 350 f, gas mark 4
Peel carrots and boil or steam for 15 to 20 minutes
Take pork from oven and allow to rest for 15 – 20 minutes.
Use juices from roasting tray to form base for gravy, add carrot stock to juices and reduce over a low heat adding a tablespoon of cornflower and gravy granules until required consistency is obtained.