Spread salt in a dish and place pork on salt, skin side down. Rest, covered in the fridge for 3 hours then for another hour at room temperature. Brush excess salt from pork rind. Pour oil into a roasting pan and place pork, skin side down, in cold oil.

Pre-heat oven to 170C. Cook pork on the stove top over medium heat for about 5 minutes or until skin is crisp. Move it occasionally so it does not stick to base of pan. Turn it over, raise heat to high and seal remaining side. Remove excess oil from roasting pan, turn pork so the skin side is facing up and roast for 30 minutes. Add carrots and garlic to the pan and roast for another 45-60 minutes or until cooked as desired. Remove vegetables and keep warm and rest pork in a warm place for 20 minutes. Slice pork, serve with pan juices and vegetables scattered with parsley leaves and colcannon and cabbage salad.

For the colcannon, place ham hock in saucepan and just cover with cold water. Bring to boil over medium heat, then lower heat and simmer, covered, for 2 hours. Cool, then remove skin and bone and flake meat. Cook potatoes in lightly salted boiling water until tender, remove and drain. Combine hock meat and potatoes with remaining ingredients in a bowl and toss to combine.

For the cabbage, combine cinnamon, star anise, vinegar, water and sugar in a saucepan and bring to the boil. Remove from heat and cool. Remove cinnamon and star anise and pour mixture over cabbage. Season and toss.