Instructions: For pork with a crackling, tasty skin: Rub pork with salt and oil and bake in a hot oven, 220 degrees Celsius, for 20 - 30 minutes. Reduce heat to 180 degrees Celsius and bake for an extra 50 - 60 minutes for each kilogram of meat.

For pork without crackling: Bake in a moderate oven, 180 degrees Celsius for 50-60 minutes per each kilogram of meat.

Important Tips: Dont overcook pork when roasting. A simple check is with a skewer or fork, push into meat, and if the juice is clear - pork is cooked.

Any blood indicates more cooking time needed.

Let meat sit for 10 minutes after roasting, before you cut and serve.

According to the experts, sitting your meat, lets the fibres relax and helps meat to hold in the juice.

If crackling doesnt work...when meat is sitting, pop crackling in the microwave between tow paper towels. Heat on high for two minutes...perfect!

For a change: Instead of the regular stewed apple accompaniment for pork, why not try stewed rhubarb. Stew in normal way (bit of water and sugar), and serve with roasted pork.

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