• Preheat the oven to 220 °C (450 °F).
• Place meat on a work surface.
• Using a small, sharp knife, pierce meat and insert a piece of garlic. Repeat with remaining pieces. Season with salt and pepper.
• Place meat in a large roasting pan. Add water.
• Bake for 45 minutes.
• Remove meat from oven. Arrange garlic heads and potatoes around the meat in the roasting pan.
• Cover with foil. Reduce heat to 110 °C (225 °F). Bake for 7 hours.
• Remove meat from oven. Pour cooking juices into a saucepan and remove excess fat. Bring cooking juices to a boil. Add cornstarch and stir until thickened. Set aside.
• Brush roast with maple syrup. Broil for 5–10 minutes until caramelized (this will make the fat crispier and give the dish its umami flavour).
• Remove from oven. Serve roast pork with sauce.

Chef’s secret: This old-fashioned method of cooking pork roast (bone-in) produces a juicy and very tasty meat. Using cooking juices with the excess fat removed makes the best sauce in the world. Simply thicken it a bit and you’re all set! This classic dish is always a hit!