Roast Pork with Crackling

Roast pork with crisp crackling is the crown of the British Sunday lunch: tender meat, with glassy, crisp skin.

1. Score the skin of the pork closely with a sharp knife, and salt it well.

2. Rub it with the crushed garlic, the rosemary, pepper and a little oil.

3. Start roasting it at a high heat, 220 °C, so the skin crackles up.

4. Then reduce the heat to 170 °C, and roast it done slowly.

5. After roasting rest it, then slice it together with the crisp skin.

Tip: Dry skin is the secret to crisp crackling – blot it with kitchen paper before roasting.