Preheat the oven:
Preheat your oven to 220°C (430°F).

Prepare the pork:
Pat the pork skin dry with paper towels. Score the rind with a sharp knife in a criss-cross pattern. Rub olive oil, salt, pepper, herbs, and mustard (if using) into the skin and meat.

Roast at high heat:
Place the pork on a rack in a roasting tray. Scatter onion, carrots, and garlic around the base and pour in the chicken stock. Roast at 220°C for 20–25 minutes to crisp the crackling.

Lower the heat:
Reduce oven temperature to 160°C (320°F) and continue roasting for 1–1½ hours (about 30 minutes per 500g) or until the internal temperature reaches 70°C (160°F).

Rest the meat:
Remove from the oven, cover loosely with foil, and let it rest for 10–15 minutes before carving. This keeps the meat juicy.

Make the gravy (optional):
Skim excess fat from the roasting tray, then place it on the stovetop. Add a splash of water or wine and stir to lift the caramelized bits. Simmer until reduced to a rich gravy.

Serve:
Carve the pork and serve with roast vegetables, potatoes, and your homemade gravy.

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