Roast Pork with Crackling, Vegetables and Cider Sauce

Pork and Vegetables

• vegetable oil, for greasing
• 10 g fresh parsley leaves
• 1500 - 2000 g pork loin, with skin
• 1 Tbsp coarse sea salt
• 600 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade
• 800 g potatoes, peeled, cut in large pieces (5-6 cm)
• 400 g vegetables (e.g. carrots, cut in batons (1 cm x 5 cm), cauliflower florets, or a mixture)

Cider Sauce

• 20 g unsalted butter, diced
• 40 g water
• 2 Tbsp plain flour
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 280 g dry cider