Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
Rub pork with oil then rub in the rosemary mixture. Place pork onto a greased rack in a large baking pan. Pour water into the pan until ½ cm-deep (ensure the pork does not touch the water). Roast pork ...
carrots, peeled and cut in half and then into quarters, large onion, sliced, stock (I used 1 1/2 beef oxo cubes), red wine, light brown sugar, tomato puree, topside beef or silverside Beef, cornflour, ...