2 pcs carrots, peeled and cut into 1/2-inch chunks
2 pcs leeks, rinsed, split and chopped into 1/2-inch pieces
3 pcs celery stalk, sliced
90 g dried porcini mushrooms, crumbled or chopped in small bits
1 tsp black peppercorns
6 pcs cloves, whole
1 tbsp rosemary, fresh, chopped
3 tsp salt
2 pcs large bay leaves
Preheat oven to 400°C. Using a sharp knife, score pork skin at 1cm intervals. Rub skin with oil and 1tsp sea salt. Place pork onto a rack in a large greased baking dish. Roast for an hour or longer.
Reduce heat to 200°C. Roast pork for a further 30 minutes.
Scatter all the chopped vegetables and seasonings - except the remaining salt - around and toss everything together with the 3 tablespoons of olive oil. If you are using water as cooking liquid, toss 1 teaspoon salt with the vegetables; if using broth, less or no salt is needed, depending on the saltiness of the broth (taste to determine). Pour the white wine and 400ml or more broth (or water) into the side of the pan so the cooking liquid is 1-inch deep, coming well up around all the vegetables
Roast vegetables with pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy. There will still be a considerable amount of juices in the pan and the vegetables should be cooked through and lightly browned.
For the Sauce: Transfer pork into a carving plate, while you start the sauce. If it's not going back in the oven, set the roast on a warm corner of the stove; covered loosely with foil.
With a potato masher, crush the cooked vegetables in the juices, breaking them up into little bits. Set the sieve in the saucepan and pour everything from the pan into the sieve including any flavorful caramelized bits that can be scraped out. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, and then discard them. Let the liquid settle and when the fat rises, skim it off. Set the saucepan over high heat, bring the juices (you should have around 750ml) to a boil and let them reduce, uncovered.
To finish the sauce, cook until the strained roasting juices have reduced by half, or to a consistency you like. Thicken it, if you wish, with bread crumbs. Moisten the roast with some of the sauce and pass the rest.