Roast Pork
A roast pork joint with its skin on gives you two dishes at once: juicy sliced meat and a sheet of hard, brittle crackling. This version keeps the method plain. The pork sits out to reach room temperature, roasts over a bed of chopped onion, and rests under foil while the skin finishes crisping. Buy a good free-range joint, ideally scored by the butcher, and the roast needs little more than salt, pepper and your favorite herbs.
Instructions
On the morning you plan to cook, take the pork out of the fridge and let it come up to room temperature. Heat the oven to 220°C (400°F) and put the roasting tin inside to heat as well. If you have a spare onion, place it in the tin while it warms.
If you like, cut the skin off the joint and butterfly the meat. Rub the pork all over with your chosen herbs and spices. You can also stud it with whole cloves and dried sage, or cut a wide slit through the middle and fill it with fresh sage or basil, chopped apple and garlic.
If you removed the skin, hang it on an open rack at the top of the oven with nothing beneath it, and leave it there until it is crisp. Spread the chopped onion over the bottom of a roasting pan, add a little water, and set the pork on top.
Roast the pan on the middle shelf for about 20 minutes per pound (50 minutes per kg). The pork is done when the juices run clear, not pink, after you push a skewer or knife into the meat.
Cover the joint loosely with foil and rest it for about 15 minutes somewhere warm. The crackling should be ready by then. If it is not, turn the oven to its highest setting and watch closely, since it crisps quickly. Carve the pork and serve with vegetables.
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