Roast Pork With Crackling And Vegetables - cooking recipe

Ingredients

1.5 kg pork loin, with skin on
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 tsp ground cumin
300 ml water
1 kg baby carrots, peeled
1 kg asparagus, woody ends removed
2 tbsp corn flour, mixed with 4 tblsp cold water
2 tbsp butter
2 tbsp almond flakes
1 tbsp chopped parsley, for garnish

Preparation

Preheat the oven to 350\u00b0F. Season the pork and coat with the cumin. Place in a roasting pan, scatter the onions and carrots around and roast for about 2 hours. Halfway through, deglaze the roasting pan with 1 1/4 cup water. After the total 2 hours, increase oven temperature to 450\u00b0F and cook for another 20 mins.
Meanwhile, cook the baby carrots in boiling salted water for 5 mins then add the asparagus and cook for another 5 mins. Drain and set aside.
For the gravy, remove the pork from the oven, set aside and cover with foil to keep warm. Strain the pan juices into a clean saucepan, add the cornstarch slurry and simmer, stirring, until thick. Season.
To finish, heat the butter and toast the almonds until golden brown. Add the carrots and asparagus and cook until heated through. Slice the meat and place on a platter. Add the vegetables and cover with the gravy. Garnish with parsley.