Pork Roast With Crackling & Gravy

Preheat the oven to 170 degrees Celsius.
Dry the pork with kitchen tissue paper and score the fat in diagonal squares. Make the squares quite deep but don't cut into the meat.
Rub the garlic and herb seasoning, salt & pepper and the oil all over the pork concentrating more on getting it into the grooves.
Place the pork skin side up in a roasting pan and roast in the oven for 3 hours.
Once the pork has roasted for 3 hours, remove it from the oven and turn the oven up to 220 degrees Celsius.
Pour all the juices from the oven tray into a pan and make sure to scrape up all the bits left in the pan from the pork! Add a little water and scrape it up into the pan.
Use some kitchen paper to quickly dab the tray dry and return the pork roast to the pan.
Return the pork to the oven to continue roasting for about 20 minutes but be sure to turn it a couple of times in those 20 minutes. This will ensure that a) you don't forget about it and b) the skin will crisp up!
Meanwhile heat the juices in the pan and add the stock and seasoning while mixing and starting to reach a boil.
Pour in the Maizena slurry (mix the 2 ingredients into a pourable consistency) and pour into the saucepan as you continue to mix/whisk.
Remove the pork from the oven and allow to rest for 15 minutes. Pour the juices from the pork resting into the pan with the gravy for serving.
Serve the pork roast with crackling with the gravy and some pear sauce with your favorite veggies.