Roast Pork Loin with Crackling
Dry skin, hot start. Pat the skin completely dry, rub salt right into the cuts and leave the joint uncovered in the fridge for an hour before it goes anywhere near the oven. Do not cover it while it roasts, and do not baste the skin.
Ingredients
- 1 kg - Pork Loin Joint , skin on
- 1 - Salt and Pepper , coarse salt, rubbed into the skin
- 1 - Apple Sauce , To serve
Cooking Method
- Pat the skin completely dry with kitchen paper and score it in lines about a centimetre apart, cutting through the skin but not into the meat.
- Rub salt right into the cuts, then leave the joint uncovered in the fridge for an hour.
- Heat the oven to 240C. Put the pork on a rack in a roasting tin, skin side up, and roast for 30 minutes.
- Drop the oven to 180C and roast for another hour, until the meat is cooked through and the skin has blistered and gone hard.
- If any part of the skin is still soft, turn the heat back up for 5 to 10 minutes and keep an eye on it.
- Rest for 20 minutes before carving. Serve with apple sauce.
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