Roast Loin of Pork with Golden Crackling
- 1 boneless pork loin roast, about 1 kg, skin on
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1 cup of stock
Heat the oven to 220°C. Lightly oil a roasting tin and put it in the oven to get hot.
To get good, crunchy crackling, you need to score the layer of skin with a very sharp knife. Score it vertically first and then horizontally, making 15 mm squares. Then season the skin of the pork with sea salt, rub in the remainder of the oil then put into your hot roasting tray and roast for 20 minutes.
Reduce the heat to 160°C and roast for a further 30 minutes per 500g. Increase the heat to 220°C for a final 10 minutes to get a really crisp and golden crackling.
Take the pork from the tin and rest it in a warm place for 10 minutes before carving into slices.
Serve with your seasonal vegetables, gravy and apple sauce.
Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.