- For successful crackling, choose an even-shaped joint with a good layer of fat beneath the rind.
- Preheat the oven to 180°C, gas mark 4 (it is vital that the oven reaches temperature before the meat is added so allow 20 minutes or more). Place the pork in a roasting tin, pat its skin with kitchen paper and leave for 30 mins for the skin to dry. Check that the skin is evenly scored, adding more using a very sharp knife, if needed.
- Lightly rub or brush the skin with oil and sprinkle with a thin, even layer of salt and a little pepper. Rub the seasoning into the scored skin. Calculate the cooking time: 35 minutes per 500g, plus an extra 35 minutes.
- Transfer the cooked pork onto a serving plate or board. Cover loosely with foil and leave to rest for 15 minutes. Resting the meat before carving gives it time to relax, which will make carving easier and give you moist, tender results.
- If you do not get even crackling by the end of the cooking time, remove the crackling from the joint using a sharp carving knife and place on a baking sheet. Increase the oven temperature to 220°C, gas mark 7, and return the crackling to the oven for further 15 minutes while the meat is resting. When ready, cut the crackling into pieces.
- Thinly slice the pork and serve each portion with some crackling, gravy and a generous spoonful of apple sauce.
