Heat the oven to 200°C/gas 6.

Put the olive oil in a large, heavy-based roasting tin and heat it in the oven. Rub the scored pork with salt and pepper.

Take the tin out of the oven, put in the pork and roll it in the hot oil to cover it evenly. Return the tin to the oven and cook the pork for 40 minutes, then reduce the temperature to 180°C/gas 4 and cook it for a further 40 minutes.

At this point, return the oven to its original temperature of 200°C/gas 6: this will help to get that final crunch on the crackling.

Take the tin out of the oven, prick the figs all over with a fork and place them around the roasting pork, add half the white wine and all of the water, and return the tin to the hot oven. After 15 minutes, remove it from the oven and baste the figs with the cooking juices, then return and cook for a further 10 minutes.

Remove from the oven. Transfer the pork to a warm carving board or plate and allow it to rest for 10 minutes in a warm place. Remove the figs and keep them warm.

Make a sauce with the cooking juices from the figs and pork: sprinkle the flour into the roasting tin and stir it well to absorb the oils and juices. Over a low to medium heat, gradually add the remaining white wine and the vegetable water to the paste, mixing well. Allow to simmer and thicken.

Check the seasoning, adjust the consistency if necessary with extra water and pass through a sieve.

Carve the pork and serve it with the figs. Serve the sauce separately or poured over the figs.