Serves: 4-6
Cooking Time: Medium - 30 minutes per 450g/½kg (1lb) plus 30 minutes
Well done - 35 minutes 450g/½kg (1lb) plus 35 minutes
Temperature: Gas Mark 4-5, 180°C, 350°F

INGREDIENTS

1.25kg (2½lb) lean pork loin, shoulder or leg joint

METHOD

Weigh the joint and calculate the cooking time. Score the rind of pork and place joint on a rack in a roasting tin. Open roast in a preheated oven for the calculated cooking time.

Tip:
For the best crackling: Make sure the pork rind is scored well.
Dry the joint with some kitchen paper towel.
Rub oil and salt into the rind on the joint or simply rub with a
halved lemon.

Alternatives:
• Try serving the pork with roasted apples and a home made apple sauce.
• Cut slits into the rind and stuff with fresh sage sprigs.