Instructions

1. Heat the oven to 180°C.
2. Pat-dry the pork and rub half of the mixed herbs into the meat, then season with salt and pepper.
3. Heat some oil in a frying pan and lightly brown the meat all over, then cook the crackling until it’s golden and crispy
4. Meanwhile cut the onion and carrot into 1 cm thick slices, and chop the celery. Arrange the vegetables at the base of a roasting dish in a single layer. Scatter the remaining herbs on top then drizzle with the olive oil.
5. Put the pork on top of the veggies cover with foil and bake for 20 minutes.
6. Take out the dish of the oven and remove the foil. Pour over the wine, then put the foil back, making sure it’s sealed well. Turn down the oven temperature to 160C and bake for 120-150 minutes, until the sauce is thick, the vegetables are tender and the meat has cooked through. (You might want to cook the crackling for a further 5 minutes under the grill, if it’s not crispy enough).
7. Rest the pork for 10 minutes, before carving.
8. Serve with the cooking jus and the vegetables.