Preheat the oven to 210°C.
Boil potatoes in cold water for 15 minutes, drain, and steam dry.
Pour 500ml boiling water over the pork rind to shrink it and pat dry.
Season pork and place on top of quartered carrots, celery, and onion in a tray.
Roast at 210°C for 10 minutes, then reduce to 170°C for 40 minutes.
Heat vegetable oil in a tray, add potatoes, season, and roast for 40 minutes.
Remove pork, wrap meat in foil to rest, and remove skin for crackling.
Roast the skin alone for 15 minutes at 170°C until crisp.
Deglaze the roasting tray with Calvados, quince paste, and boiling water.
Strain gravy through a sieve, squeezing vegetables to thicken, and add meat juices.
Carve the rested pork and serve with potatoes and gravy.