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1
Preheat the oven to 180C/350F/Gas 4.
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2
Taking a sharp knife, score the skin of the pork 12 to 15 times.
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3
Rub the vinegar over the skin, mix together the salt and thyme and rub into the skin.
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4
Place on a roasting tray and roast for 1 1/2 hours basting every 15 minutes or so.
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5
After about an hour, pour some of the fat juices into another tray and heat until smoking hot.
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6
Season the potatoes with salt and add them to the hot fat, spooning it over to make sure each piece is covered.
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7
Cook until crisp and brown, which will take about 40 minutes, turning occasionally.
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8
Whilst the meat is in the oven, pre-cook the vegetables separately in plenty of boiling salted water.
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9
Begin with the cauliflower, remove and plunge into cold water.
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10
Do the same with the carrots, beans and broccoli - in this order.
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11
Once they are all cooked and cooled, set aside until needed.
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12
Once the meat is cooked, remove from the tray and leave to stand.
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13
Pour off the excess fat.
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14
Place the oven tray on the stove, add the marmite, red wine and stock.
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15
Reduce, add half the butter and seasoning before passing through a sieve.
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16
Keep warm until needed.
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17
To serve, remove the roast potatoes and transfer to a serving dish.
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18
Reheat the vegetables in boiling salted water, tip into a serving dish and dot with butter.
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19
Remove the crackling, break into pieces and carve the meat.
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20
Pour the gravy into a jug.
