Ingredients:
1 loin of leg of pork
cooking salt
2lb (900g) potatoes
1 large can celery hearts
freshly chopped parsley
1 tbsp (15 ml) plain flour
¾ (450 ml) stock
Instructions
1. Set oven at 350°F (180°) or Mark 4.
2. Place the joint on a board and choose the sharpest knife you can find. The secret of good crackling is very thorough scoring. The rind of the pork should be scored at 1/4 inch (1 cm) intervals, the knife cutting deep into the soft fat underneath.
3. Once you have scored the joint, rub cooking salt into it. Then place on a baking tin with no additional fat and roast in the pre-set oven on the middle shelf. Cook for 25 minutes per lb. (450 g) and 25 minutes over.
4. Peel the potatoes and cut into even size pieces. Place them in a pan of cold salted water and bring to the boil. Drain and dry thoroughly. Place them in the fat around the meat 45 minutes before the end of the roasting time. Turn them over half way through the cooking time.
5. About 30 minutes before the end of the cooking time take joint out of the oven, baste thoroughly and raise the temperature to 450°F (230°C) or Mark 8.
6. Tip the celery into the pan and heat in its own juice. Dish the pork up on a warmed serving dish, surround with the roast potatoes and the celery and sprinkle with chopped parsley.
7. To make the gravy, tip off all but about 1 tbsp (15ml) of fat from the roasting tin. Add the flour and blend in well. Then tip in the stock and allow to bubble up well before serving in a sauce boat.
NOTE: Joints from the hind quarters of the pig give the best crackling.
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