2kg pork loin Oil or dripping for frying Sea salt
A good full bodied red wine will go well with this. If you prefer a white wine, a dry German Reisling is pleasant.
Beers brewed with Citra hops such as Heathen, from Northern Monk or Oakham’s Citra. Pale ales with refreshing grapefruit flavours and a dry, bitter finish to cut through the fat of the pork.
I have a good sharp Stanley knife that I keep just for the purpose of scoring pork skin.
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For an impressive loin of pork roast you need to have golden crispy crackling. Salting the pork skin and bathing it in boiling water will help to ensure good results every time.
Preheat the oven to 180°C/gas mark 4.
Using one of your sharpest knives, score the skin of the pork, avoiding cutting into the meat. If you’re using good native breed pork there should be a healthy layer of fat beneath the skin.
Bring some water to boil in a saucepan or roasting tin that’s large enough to hold the pork. You need enough water to sit about an inch deep.
Place the pork, skin side down, in the water and allow to boil for a good five minutes. We want to soften the skin. When you’re happy take the pork from the boiling water and place it somewhere to dry naturally. When dry give it a generous dusting of sea salt.
Add a plentiful amount of oil, or preferably dripping, to a heavy based frying pan and set it on a high heat. When it’s arrived at a good heat, place the pork, skin side down, into the pan and allow it to reach a good healthy golden brown colour. You should have a good crispy skin on the pork.
Remove the pork to a roasting rack over a roasting tin and transfer to your pre-heated oven for around 45 minutes to an hour. We’re looking for an internal temperature of around 58°C on a thermometer – native breed pork is quite forgiving due to it’s good fat content, but we don’t want the joint to overcook and be dry.
Remove from the oven and leave to rest for at least 20 minutes.