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Instructions |
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Using a sharp knife, slit the outer fat in parallel
lines lengthways, 1 cm apart. Generously rub salt
into slits and all over outer fat. Leave for at
least 4 hours wrapped in fridge.
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Preheat oven to 220C. Remove pork from fridge at
least half an hour before cooking. Pat dry outer fat with paper towel
and remove excess salt. Rub skin with a little oil and sprinkle with a
little more salt.
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Place pork on roasting tray with thyme, onion and
garlic underneath. This will later be used for
gravy. Cook on 200-220C for at 10-15 mins. Lower
temp to 180C for required cooking time (depending on
weight of meat)
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Rub a small amount of oil on skin once or twice
during cooking time. Remove pork when cooked and
leave to sit for at least 15 mins. Make gravy
using juices, onion, garlic and thyme from roasting pan.
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| Serving
Suggestions |
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Serve with apple sauce, green beans, peas or broccoli.
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Originally Submitted
2/21/2011
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