Description

For the perfect crackling: place your pork joint on a plate in the sink, carefully pour boiling water all over the scored skin. Pat thoroughly dry with kitchen paper and generously rub salt into the pork skin, finish with a squirt of lemon juice over the joint and pop into a hot oven.

Preheat oven to 220°C/Gas Mark 7. Roast joint for 30minutes to allow crackling to begin to bubble, then turn down the oven to 160°C/Gas 3 and cook for 40 minutes per 500g, plus 40 minutes.

Butcher’s tip
In order to maintain crisp, golden crackling do not cover a pork joint whilst roasting. The joint should not need basting but do check that the liquid and meat juices in the roasting tin have not evaporated, if necessary add a cup of water.

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