Preheat the oven to 220°C (approximately 425°F).
Rinse pork and pat dry. Cut skin in a diamond pattern, taking care to only cut skin and not fat.
Combine spices with 1 teaspoon salt and grind in a mortar. Rub mixture onto pork.
Peel carrots, onion, garlic and parsnip. Cut into bite-sized chunks. Rinse and slice leek. Rinse bones thoroughly.
Grease a roasting pan and place pork in pan, fat-side down. Add vegetables and bones and roast in an oven preheated to 220°C (approximately 425°F) for 15 minutes. Baste with broth and roast for another 30 minutes. Flip pork, reduce oven temperature to 200°C (approximately 400°F) and roast for another 1 1/2 hours.
Turn pork throughout and baste with pan juices. Remove pork from oven and increase oven temperature to 250°C (approximately 475°F). Remove pork from pan.
Pour vegetables and pan juices through a sieve and into a saucepan.
Deglaze roasting pan with a little water and add resulting liquid to pan. Season sauce with salt and pepper.
Return pork to roasting pan, skin-side up.
Brush skin with a little salt water and roast until crispy, about 5-10 minutes.
Remove pork from the oven, slice and serve with sauce.