Roast Pork with Crackling

prep: 15-20 mins
cook: 1 hour 45 mins – 2 hours, plus resting

• 1 piece of loin of pork, weighing

• 1 kg/2 1b 4 oz, boned, and the rind removed and reserved

• 2 tbsp mustard

• salt and pepper

• apple sauce, to serve (optional)

1. Preheat the oven to 2000C/4000F/Gas Mark 5.

2. Thoroughly score the pork rind with a sharp knife and sprinkle with salt. Place it on a wire rack on a baking tray and roast in the oven for 30-40 minutes until the crackling is golden brown and crisp.

3. Season the pork well with salt and pepper and spread the fat with the mustard. Put in a roasting small tin and roast in the centre of the oven for 20 minutes. Reduce the oven to 1900C/3750F/Gas Mark 5 and cook for a further 50-60 minutes until the meat is a good colour and the juices run clear when it is pierced with a skewer.

4. Transfer the meat from the oven and place on a warmed serving dish, cover with foil and leave it in a warm room for 15 minutes.

5. Carve the pork into slices and serve on warmed plates with pieces of the crackling. Best served with apple sauce, if desired.