INGREDIENTS

INSTRUCTIONS

Seasoning rub: preheat the oven to 180C/350F. Puree the garlic, sage,
salt and pepper in a food processor until it forms a paste. Spread  the
paste on the cut surface of the roast and up into the bone cavity  ~
this will let the flavours penetrate the meat while it roasts.  Place
the prepared roast on a rack and close the open end with metal
skewers. Lace it up with butcher's twine and tie securely.  Outer crust
seasoning: rub the salt and caraway seeds into the  incisions in the
rind. Place the roast on its rack in a roasting pan,  pour in 2 cups of
water and bake for 2 1/2 hours or until the  internal temperature
measures 180C/350F.  Throughout the baking process, check to make sure
there is water in  the bottom of the pan. Remove from the oven,
transfer the roast to a  cutting board, and let it rest for 20 minutes.
Reserve the pan juices.  Make cracklings by cutting of the rind and
scraping off the white  layer of fat from inside. Put the rind on a
baking sheet and cook  until the grill until it becomes really crisp,
about 5 minutes.  Remove from the grill, cut off all the surface fat
and discard. Cut  the cracklings into  Put the roasting pan with the
reserved pan juices on to the hob. Add  the apple juice, bring to a
boil then pour through a sieve into a fat  strainer. Let set for a few
minutes until the fat has floated to the  surface. Pour the fat-free
juice from the strainer into a small  saucepan. Bring the liquid to a
boil, remove from the heat, stir in  the arrowroot slurry, return to
the heat and boil to thicken and  clear (about 30 seconds).  To serve,
put three slices of pork and one piece of crisp crackling  on each
plate. Ladle with gravy and garnish with a sprinkle of  parsley. Serve
with roast potatoes and brussel sprouts.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
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Calories: 725
Calories From Fat: 467
Total Fat: 52.4g
Cholesterol: 223.9mg
Sodium: 1501.4mg
Potassium: 369mg
Carbohydrates: 16.5g
Fiber: 1g
Sugar: 5.7g
Protein: 48.6g