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    Roast loin of pork with crackling

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    Roast loin of pork with crackling

    Loin of pork is a perfect roasting joint - it's very easy to carve and has lean, tender meat that is kept moist and succulent during cooking by an even covering of fat.

    • Preparation time: 10 minutes
    • Cooking time: About 60 minutes
    • Total time: About 1 hour 10 minutes

    Serves: 4


    Waitrose Pork Loin Rack, weighing approximately 1.25kg

    About 1/2 tsp sea salt


    1. Preheat the oven to 220°C, gas mark 7. Dry the pork skin thoroughly with kitchen paper. Check the fat is scored every 1-2cm right through, down to the meat, carefully adding extra cuts if needed with a very sharp knife. Place the joint, fat side up, in a roasting tin.
    2. Rub a generous amount of sea salt into the pork fat - at least half a teaspoonful - all over the skin and right down into the scored cuts.
    3. Place the pork in the oven immediately - make sure that the fat is still dry to ensure perfect crackling. Roast the meat for 50 minutes per kilo. Ensure that it is thoroughly cooked and the juices run clear.
    4. Allow the pork to stand for 15-20 minutes. Cover it loosely with foil if you wish, but do not allow the crackling to soften.

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    Cook's tips

    For easier carving cut away the rib bones completely after cooking. Use the pan juices to make gravy.


    Average user rating

    4 stars