Place your pork on forex caldo clean work surface, skin-side upwards. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper.
Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven. 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray. Carefully 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 pop the tray back in the oven.
Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Add a little more salt and pepper if it needs it. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard. 470 with top and bottom elements.