Preheat oven to 200°C.
Trim off excess fat from underside of pork, leaving skin intact. Use a sharp knife to score pork rind.
Rub liberally with olive oil and sprinkle with salt, coating surface thickly.
Sprinkle vegetables and fresh herbs around roasting tray, sit oiled and salted pork on the vegetables and fresh herbs.
Roast in oven for 20 minutes, reduce temperature to 180℃ and cook 1 hour 20 minutes until pork is cooked to your liking.
Increase the oven temperature to 210℃ and cook for a further 10 – 15 minutes.
Pork skin should be nicely crackled, remove from oven and set pork aside in a warm place to rest for a further 15 minutes.
Slice pork through the crackling and arrange on serving platter, served with freshly blanched snow peas for colour.
Use the pan juices as a base for the gravy and serve with warm apple sauce.