• Remove the packaging from your pork loin and pat the skin/rind dry with kitchen paper towels. Leave uncovered in the fridge for at least an hour. Preheat your oven to 240° C/475/Gas Mark 9 .
• If you need to score your pork rind ( if your butcher has not done it for you) then make sure you use a very sharp knife or even a stanley knife. Being careful of your fingers, score the skin in parallel lines about 1 and a half cms – 2 cms apart. Cut through the fat but not into the meat.
• Sprinkle liberally with sea salt and put it in the very hot oven for at least 30 minutes.

  What you are looking for is that the rind starts to bubble up over much of the crackling. If yours still hasn’t got bubbling after 30 minutes then keep the temperature high for another 10 minutes.
• Turn the heat down to 190° C/375°F/Gas Mark 5 and leave to cook for another 1 hour and 30 minutes. Rule of thumb for pork is 35 minutes per pound of weight. So this one at 2 kg is approx 157 minutes – 30 minutes at 240 C and 2 hours 7 minutes at 190 C.
• Remove from the oven and rest the joint uncovered for 30 minutes. Keep the tin to one side with the juices.

Pork Gravy

• I make double strength 500 mls of chicken – vegetable stock in a measuring jug. This is usually simply 2 stock pots or cubes in 500 mls of just boiled water from the kettle.
• Mix 2 tbsp of corn flour with 3 tbsp of cold water in a mug. Stir well to make sure that no corn flour is stuck on the bottom of your mug.
• Pour this stock into a saucepan and bring to a simmer. Tip in the pork juices, taking great care to scrape all of the bits left behind from the pork on the bottom of the tin. 
• Add the cornflour liquid and whisk it through. As the gravy bubbles it should now thicken. If it is not thick enough then repeat with 1 tbsp of corn flour and 2 tbsp of water.
• Taste and season your gravy carefully. Serve with all the trimmings
• Apply To Sunday Satisfied Face