2kg Porky down’s pork loin
2 zested lemons
Small pack sage and Parsley
4 thinly sliced garlic cloves
2 tsp olive oil
1tsp malt vinegar
Caramelised apples with cider
1. Pre-heat oven to 240C. Begin by scoring the skin on your Porky Down’s pork loin in a criss-cross pattern.
2. Turn it around so that the flesh side is facing upwards, cut a slit along the side of the loin (don’t cut all the way through, so you can open it like a book!)
3. Cover the flesh with the lemon zest, sage, and parsley and then scatter the garlic over the top.
4. Season generously and drizzle over 1 tsp of olive oil.
5. Now, roll up the loin and secure tightly, wrapping the string in 3-4cm intervals.
6. Rub malt vinegar onto the loin (which is the key to getting the perfect crackling!).
7. Place the pork on a baking tray and roast for 15-20 minutes until the skin is golden and it begins to crackle.
8. Once 15 minutes have passed, reduce the oven to 180C and roast for around an hour until the pork has become tender and very slightly pink in the middle. Rest in a warm place for 10-15 minutes before carving.
9. Serve with watercress and apples if you like.