INGREDIENTS

INSTRUCTIONS

SEASONING RUB
OUTER CRUST SEASONING
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 4 x 2" pieces.
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.
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