Preheat oven to 240°C/220°C fan-forced. Drizzle pork with 1 tablespoon oil and rub it into the rind. Then, rub 2 tablespoons salt into the rind and score marks.

Place pork onto a greased rack in a large baking pan. Pour water into the pan until 1cm deep (ensure the pork does not touch the water). Roast pork for 40-45 minutes or until crackling is golden and crisp.

Reduce oven heat to 160°C/140°C fan-forced and roast pork, topping up the water, if necessary, for a further 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through and the juices run clear (65°C when tested in the thickest part with a meat thermometer). Remove from oven, lightly cover with foil and rest for 10 minutes.

While the pork is cooking, line 2 large baking trays with baking paper. Place potatoes, one at a time, cut-side down onto a chopping board and make thin, evenly spaced cuts at 3mm intervals along the potato to about 1cm from the bottom (see tips). Transfer potatoes to a large bowl. Add 2 tablespoons oil, garlic and chopped herbs. Toss until well combined. Arrange potatoes, cut side down, onto a baking tray. Sprinkle with remaining salt. Roast for 1 hour 30 minutes or until crisp and golden.

Place carrots onto the remaining baking tray. Combine maple syrup or honey and the remaining 2 tablespoons oil in a jug. Whisk until combined. Pour mixture over carrots and toss until coated. Roast for 45-50 minutes or until tender and golden.

To make the Easy Gravy, microwave the gravy following packet directions. Pour into a heatproof jug. Add mustard and balsamic glaze. Stir until well combined.

Serve pork with potatoes and carrots. Garnish with extra herbs. Serve with the hot gravy.