INGREDIENTS

INSTRUCTIONS

Preheat oven to 230c/450f/Gas 8.
1 Take the skin from the pork and dry assiduously with a paper towel. Lay
in a shallow baking dish or tray, scored- side up, and rub generously with
salt. Roast all on its own for about 20 minutes until very crisp.
2 Remove from the oven and drain off the fat (which could be used to make
the stuffing, if you haven't already done it).
3 Unless you intend to make the stuffing with the pork fat from the
crackling, make the stuffing while the crackling is cooking.
4 Open out your boned loin of pork and spread the stuffing thickly over the
inside, or if the butcher has cut a pocket into it, stuff the stuffing
into that.
5 Either way, you won't need it all. Ask someone to help you carefully tie
the loin up with the stuffing inside, using several lengths of string,
so that it forms a nice roundish joint.
6 Don't worry if some of the stuffing oozes out - pat back in any that will
fit easily and return the rest to the bowl.
7 Weigh the joint and calculate the cooking time as follows: allow 33
minutes per 500g or 30 minutes per lb, plus another 30 minutes extra.
8 Sit the joint on a rack over a roasting tin. Place in the oven, reduce
the heat to 180c/350f/Gas 4 and roast for the remainder of the cooking
time.
9 Once cooked, let the joint rest for 20-30 minutes before serving. Pop the
crackling back in the oven for 10 minutes to heat through. Serve the pork
and crackling with apple sauce.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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