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
1- Preheat the oven to 200C.
2- 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.
3- Pour boiling water over the pork skin and then dry well with a paper towel.
4- Rub the rind with the salt flakes, olive oil and push the cloves and bay leaves into the skin.
5- 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.
6- When the pork is cooked, transfer it to a serving dish and leave in a warm place to rest for 10 minutes before carving.
7- Remove the crackling from the pork, and serve separately.
8- Serve the pork with caramelized pears, roast potatoes and roast pumpkin.
– Do not over cook the pork it should be slightly pink and moist.