Roast pork loin with crackling

Sunday, and a spoon on the side

Serves 6 · 1 hour 45, plus drying

You need

• 1.5 kg pork loin, skin scored
• 1 tbsp fine salt for the skin, plus salt for the meat
• 1 tsp fennel seed, crushed
• 2 onions, thickly sliced
• 200 ml dry cider
• Berry Hot, to serve

Method

1. Dry the skin well, rub the fine salt and fennel into it, and leave uncovered in the fridge for an hour, or overnight if there is time. Season the meat itself before it goes in.
2. Sit the loin on a rack in a dry tin. Roast at 240°C for 25 minutes, until the skin blisters.
3. Drop to 170°C. Scatter the onions under the rack and pour the cider around them, clear of the skin. Roast until the centre reads 63°C, 40 to 55 minutes more.
4. Rest 15 minutes. Carve, spoon the pan onions over.

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