Winter Roast

2.5 kg NZ pork roast, bone in & skin on
1 tbsp fresh sage, fine chopped
1 tbsp garlic, minced
1 tbsp ginger, grated
1 tbsp rice bran oil
SIDS SALT & PEPPER to taste
oven tray full of roasting vegetables
1 tbsp flour
1 cup apple juice

Preheat oven to 220°C.
With a sharp knife, score the skin in straight lines 1 cm apart, making sure to cut through the fat layer. Pat dry with a paper towel.
Rub sage, garlic and ginger into the scored lines, keeping the surface of the meat clean.
Drizzle the pork with oil and sprinkle with SIDS SALT & PEPPER.
Fill the roasting dish with roasting vegetables and herbs. Place a rack onto the tray and sit the pork onto the tray. This allows air to circulate around the roast.
Roast for 30 minutes then reduce temperature to 150°C for a further 2-3 hours until a meat thermometer reaches 71°C.
Remove the pork and vegetables then place on a serving dish and keep warm but retain the juices from the tray.
Make a paste of flour and 1 cup of cold water and mix with the retained juices. Add apple juice and 2 cups of hot water and mix well. Place tray on a hob on low heat then stir until thickened. Season with SIDS SALT & PEPPER to taste.