My centrepiece for Christmas.
- 1 bone-in pork loin, weighing approximately 2 kilos
- 2 tablespoons olive oil
- 15 whole cloves
- 10 bay leaves
- Maldon sea salt flakes
- Preheat the oven to 200C.
- Use a sharp knife to score the pork skin with diagonal cuts. You can ask your butcher to do this or most supermarkets sell it ready.
- Pour boiling water over the pork skin and then dry well with a paper towel.
- Rub the rind with the salt flakes, olive oil and push the cloves and bay leaves into the skin.
- Place the pork loin, skin side up, on a rack in a roasting pan and cook for about 1 hour. If the skin is crisp and golden press a skewer into the meat and check if the juices are free of blood.
- When the pork is cooked, transfer it to a serving dish and leave in a warm place to rest for 10 minutes before carving.
- Remove the crackling from the pork, and serve separately.
- Serve the pork with caramelized pears, roast potatoes and roast pumpkin.
- Do not over cook the pork it should be slightly pink and moist.