Instructions

1. Preheat the oven to 220°C (425°F).
2. Score the skin of the pork roast with a sharp knife, making shallow cuts about 1 cm apart. This will help the fat render and create that delicious crispy crackling.
3. In a small bowl, mix the salt, pepper, and garlic powder. Rub this mixture all over the pork, ensuring you get it into the scored skin.
4. Place the pork roast on a rack in a roasting pan, skin side up. This allows the heat to circulate around the meat for even cooking.
5. Roast the pork in the preheated oven for 30 minutes to start crisping the skin.
6. After 30 minutes, reduce the oven temperature to 180°C (350°F) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 70°C (160°F). Baste the pork with its own drippings halfway through roasting for added flavor.
7. While the pork is roasting, boil the peeled and cut potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside.
8. In a separate pan, melt the butter over medium heat. Add the boiled potatoes and sauté, stirring occasionally, until they are golden and crispy, about 10 minutes.
9. Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavorful meat.
10. To serve, slice the pork and arrange it on a platter alongside the crispy potatoes, pickled red cabbage, and generous ladles of gravy.