MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork with Crackling
 Categories: Pork, British
      Yield: 12 Servings
 
      5 lb Loin of pork with the rind
           Salt and freshly ground
           -black pepper
      2 tb Mixed herbs; (parsley, thyme
           -chives, marjoram, savory,
           -perhaps a little sage or
           -rosemary
 
  Preheat the oven to 190 C/375 F/gas 5. Score the skin at 1/4 inch
  intervals running with the grain - ask your butcher to do this if
  possible because the rind, particularly of free range pork, can be
  quite tough. This is to give you a really good crackling and make
  it easier to carve.
  
  Put the pork, skin-side down, on a chopping board. Season with
  salt and pepper and sprinkle with freshly chopped herbs. Roll up
  tightly and tie with cotton string. Sprinkle some salt over the
  rind and roast the joint in a roasting tin in the preheated oven.
  Allow 25-28 minutes for each 1 lb. Baste with the rendered pork fat
  every now and then.
  
  Just before the end of the cooking time, transfer the pork to
  another roasting tin. Return the meat to the oven and increase the
  temperature to 230 C/450 F/gas 8 to crisp the crackling further.
  
  When the joint is cooked the juices should run clear. Put the pork
  on to a hot carving dish and leave to rest for 10-15 minutes in a
  low oven before carving. This dish goes well with spiced
  aubergine, lentilles du puy, roast potatoes and a green salad.
  
  Carlton Food Network http://www.cfn.co.uk
 
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