A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Delia Smith’s perfect roast pork, it’s the guest of honour.
- 2.25kg/5lb loin of pork, bottom bone removed, top bone left in
- 1 small, onion peeled
- 1 tbsp plain flour
- 275ml/10fl oz dry cider
- 275ml/10fl oz vegetable stock (or potato water)
- sea salt and freshly milled black pepper
Pre-heat the oven to 240C/475F/Gas 9.
While the oven is preheating, score the skin of the pork. It will be scored already, but it’s always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
(source: BBC Food)