Instructions: Place the dried porcini mushrooms in a bowl and pour on 425ml boiling hot water; cover and leave to soak.

Brush the meat with the oil and rub in the salt.

Place in the roasting tin and hang on the lowest set of runners in the roasting oven.

Roast for 2 hours or until the pork is cooked through.

Remove the meat from the roasting tin place on a warmed platter and leave to rest in the simmering oven.

Pour all the juices and dark sediment from the roasting tin into a lug or gravy separator.

Allow the fat and the dark cooking juices to separate then pour into separate bowls; reserve the juices for later use.

Pour 30ml of the pork fat back into the roasting tin.

Add the bacon and fry on the simmering plate for 5 to 7 minutes or until golden brown.

Add the fresh mushrooms and garlic: fry for a further 2 minutes or until the mushrooms are beginning to soften.

Stir in the porcini mushrooms and their soaking liquor the balsamic vinegar and sugar.

Bring to the boil and simmer gently for about 2 minutes.

Remove from the heat and stir in the reserved pork juices.

Add the chopped parsley.

To serve carefully remove the crackling with a sharp knife and cut into pieces using kitchen scissors.

Carve the pork into thin slices and arrange on the platter.

Spoon the warm vinaigrette over the meat Serve at once with the crackling crispy roast potatoes and seasonal vegetables.

If possible get your butcher to score the pork rind for the crackling. A sweetsour vinaigrette works well with pork and makes an interesting change from gravy and apple sauce. To ensure a crisp crackling make sure the pork rind is well scored.

Serves 6

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