Roast Pork With Crackling And Vegetables

• 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

1. Preheat the oven to 350u0b0F. 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 450u0b0F and cook for another 20 mins.
2. 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.
3. 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.
4. 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.

pork loin, onion, carrot, ground cumin, water, baby carrots, corn flour, butter, almond flakes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18807 (may not work)