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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