Crackling Pork Loin

2kg pork loin, scored & rolled
2 tbsp table salt
2 tbsp olive oil
1 tbsp sea salt
2 med onions, halved
1 bunch sage
2 tbsp flour
1/2 cup white wine
1 cup chicken stock

Method

Place the pork on a wire rack in the sink and pour a kettles full of boiling water over it to open the skin. 

Set the pork on a a cloth or paper towel on a tray and rub with table salt. Put in fridge uncovered overnight to dry out the skin. 

Preheat the oven to 230ºc. 

Remove pork from fridge, discard cloth, brush salt from skin, then rub with oil and sprinkle with sea salt. Place onions and sage underneath the pork.

Roast for 30 minutes until skin begins to crackle. Reduce heat to 180ºc and roast for a further hour. Remove pork and onions and set aside to rest. 

To make the gravy, place the roasting pan over medium heat and add the flour to the pork fat and make a smooth paste. Add the wine, stock and sage and simmer till thick and rich. 

NOTES

Always bring the meat to room temp before roasting. 

Always allow meat to rest before carving.

start one day ahead.