Crispy Roast Pork

Use a sharp knife to slice into pork rind crosswise. In a mortar, grind spices with 1 teaspoon salt and rub pork with the mixture. Peel carrots. Peel parsnip and onion, trim and cut into large pieces. Rinse bone thoroughly. Grease the bottom of a roasting dish, place pork rind in the roasting pan with the rind facing upwards, add prepared vegetables and bone and cook for 15 minutes in a preheated 220°C (approximately 425°F) oven. Add broth and roast another 30 minutes. Reduce temperature 180°C (approximately 350°F) and roast 1½ hours. Add herbs to the sauce in the last half hour. Remove roasting pan from the oven. Increase the oven temperature to 250°C (approximately 475°F). 

Remove pork from the roasting pan, brush with a little salt water and cook under the oven broiler, watching carefully, until golden brown and crispy.