Sunday Pork Roast with Crackling

How we do it

Method

1. 01

   Dry the skin

   Pat the roast completely dry and leave it uncovered in the fridge for an hour if you have the time. Dry skin is the only way to real crackling.

2. 02

   Season it well

   Rub the roast all over with salt, crushed fennel and pepper, pressing it into the skin. Set the onions and carrots in the bottom of a roasting pan and put the roast on top.

3. 03

   Blast, then settle

   Roast at 425°F for 20 minutes to start the crackling, then drop to 325°F and pour the stock or cider around the vegetables. Roast another 2½ to 3 hours, until the meat pulls apart at 200°F.

4. 04

   Rest it properly

   Move the roast to a board and rest it for 20 minutes. This is not optional — the juice needs somewhere to go.

5. 05

   Make the pan sauce

   Set the pan over a burner, scrape up the browned bits, and add the cider vinegar. Simmer for three minutes, taste, and season.

6. 06

   Carve and serve

   Slice or pull the pork, spoon the pan sauce over it, and serve the crackling on the side so it stays crisp.