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Roast Pork and Crispy Crackling

One of the questions I'm asked on a regular basis is,

" How do I get my pork crackling crispy? "

I think every chef has their own method on how and why, I'm no different, I think a good quality piece of pork, whether that's belly, loin, shoulder or leg is essential, Also, an extremely hot oven to begin with, dry and well scored skin, a little oil, and plenty of salt rubbed into the scored skin, It's the way I've always done it, I don't think my way is the right way, but it works for me.

The other thing I do a lot is cook the pork over vegetables, this gives you an all in one meal, with the added benefit of all those lovely pork cooking juices soaking into the vegetables, a meal packed full of flavour, and to take things a step further, you could add a glass of cider, white wine or water to help give a lovely sauce

This recipe will serve 6-8 people

Preparation time 30 minutes

Cooking time 2 hours

Ingredients list

1. 2.5kg pork loin, skin on

2. 1 small onion, peeled and chopped into pieces

3. 2 carrots, peeled and chopped into pieces

4. 4 medium potatoes, peeled and cut into pieces

5. 2 cloves of garlic, peeled and crushed

6. A half of swede, peeled and cut into pieces

7. 3ooml of cider (optional)

8. A splash of vegetable oil