An average of 4.8 out of 5 stars from 4 ratings Pork loin is a prime roasting joint with plenty of crackling – perfect with roast potatoes fluffy on the inside and crisp on the outside.

Leave rolled pork loin overnight in the fridge, uncovered, to allow the pork skin to really dry out which will give you great crackling when roasted. Sitting the pork on a rack during cooking also ...

Because if you’re going to spend £30 on a beautiful joint, it deserves better ... Crackling, of course, is the prize. Loin or shoulder: Roast for 30 minutes per 500g, plus 30 minutes.

But did you know they can also help you create sumptuous roast pork which will leave your mouth ... Rub the skin and rest of the joint with oil. Sprinkle the skin generously with sea salt and ...

Slow roasting a huge joint of ... Lay the pork, flesh-side up, on a chopping board with the belly flap away from you. With a sharp knife, make an incision in the eye of the loin half way down ...

try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes, techniques and tips.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.