Instructions: Preheat oven to 230c/450f/Gas 8.

1 Take the skin from the pork and dry assiduously with a paper towel. Lay

in a shallow baking dish or tray, scored- side up, and rub generously with

salt. Roast all on its own for about 20 minutes until very crisp.

2 Remove from the oven and drain off the fat (which could be used to make the stuffing, if you havent already done it).

3 Unless you intend to make the stuffing with the pork fat from the crackling, make the stuffing while the crackling is cooking.

4 Open out your boned loin of pork and spread the stuffing thickly over the inside, or if the butcher has cut a pocket into it, stuff the stuffing

into that.

5 Either way, you wont need it all. Ask someone to help you carefully tie the loin up with the stuffing inside, using several lengths of string,

so that it forms a nice roundish joint.

6 Dont worry if some of the stuffing oozes out - pat back in any that will fit easily and return the rest to the bowl.

7 Weigh the joint and calculate the cooking time as follows: allow 33 minutes per 500g or 30 minutes per lb, plus another 30 minutes extra.

8 Sit the joint on a rack over a roasting tin. Place in the oven, reduce the heat to 180c/350f/Gas 4 and roast for the remainder of the cooking time.

9 Once cooked, let the joint rest for 20-30 minutes before serving. Pop the crackling back in the oven for 10 minutes to heat through. Serve the pork and crackling with apple sauce.

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