Ingredients

Cooking instructions

Place the pork in a roasting tin skin side up. Dry the scored skin thoroughly with kitchen paper then sprinkle the salt evenly and liberally all over the scored skin. Leave to stand for half an hour. This pre-salting is how you get really good crisp crackling.

Heat the oven to 220 C (425 F) Gas 7. Roast the pork for half an hour, then turn down the oven to 180 C (350 F) Gas 4 and cook for an hour and a half, when the crackling will be irresistibly crisp and golden and the meat meltingly tender. Remove from the oven and let stand for 5 minutes before carving – this is to allow the juices to settle inside the meat. Serve hot, cut into long slices about 2cm thick, with mashed potatoes and braised cabbage.