Crispy crackling is a must for roast pork, and this method will give you an excellent result. Vary the spice mix to suit your tastes
- 600g (1lb 6oz) boned pork shoulder joint (or leg)
- ¼ tsp paprika
- ¼ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp crushed peppercorns
- ¼ tsp salt
- ¼ tsp fennel seeds
- 1tbsp chopped thyme leaves
Score the fat of the pork in thin lines. (For the very best crackling, stand the joint on a rack in the sink and pour over boiling water from the kettle. Let the water drain off, then wrap in a clean tea towel and put in the fridge overnight.)
Mix the spices, seasoning, fennel seeds and thyme leaves together. Rub the skin of the pork with a little olive oil and the spice and herb mixture. Roast in a preheated oven at 220°C (425ºF, gas mark 7) for 20 mins, then turn down the oven to 180°C (350ºF, gas mark 4) and roast for 35 mins per 500g. Rest in a warm place, covered with foil, for 15 mins before carving.
Serve the pork with potatoes, apple sauce, stuffing and veg of your choice.
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The crackling should be golden brown - if it's not, turn the oven up and roast until crispy.