1 piece of loin pork with crackling
(the fat around the pork see picture) approx 1.35kg (3lb)
15ml (1 tbsp) olive oil
15ml (1 tbsp) salt
30g (2 tbsp) flour
300ml (1/2pt) dry cider or apple juice
salt and freshly ground black pepper.

Preheat oven to 200c (400f, Gas 6)
Using a sharp knife deeply score the skin of the pork in a criss-cross pattern.
Use finger tips to rub oil, then salt over the crackling. (this will make it really crisp).
Place in a large shallow roasting tin and roast for 1 1/2 - 2 hrs or until the juices run clear when a skewer is inserted.
Cover pork with foil and leave to stand while making the gravy.
Tip juices and fat from pan and leave to stand. Skim off fat then return the juices and 60ml (4tbsp) fat to the pan. Heat and then add flour cook for 1-2 mins, stirring.
Gradually add the cider or apple juice and season well. Serve gravy with the pork.

Note:
If you buy your meat from a butcher then ask him to score the pork crackling for you.
How well the crackling is scored will greatly affect its crispiness.
Do not baste during the cooking period.

A loin of pork is used in this recipe since the meat is tender and it usually makes good crackling.
It can be roasted on or off the bone.
Ask the butcher to chop the loin before you cook it, if it is on the bone.
Most pork joints in supermarkets are ready- prepared.
Pork must always be well cooked and NEVER serve rare.