Pork and Crackling
½ pork loin roughly 3kg (on the bone)
Maldon sea salt
1 tablespoon chopped fresh rosemary
½ teaspoon fennel seeds
5 gloves of garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
Pork bones, chopped
5 outer sticks of celery, roughly chopped
1 large carrot , roughly chopped
1 large onion, roughly chopped
Lay out your pork on a board and rub some salt and chopped rosemary into the scored lines, trying to get this into every bit by pushing and rubbing in. In a pestle and mortar smash up the fennel seeds, then the garlic and remaining chopped rosemary, and rub this into the meat – not the skin or it will burn. Place in a large roasting tray with the balsamic vinegar, bay and olive oil. Leave for about ½ hour to marinate.
Preheat oven to its highest temperature and brown the bones. Rub the skin of the pork with lots of salt. Place the pork on to the bars at the top of the oven, add the browned bones and vegetables to the left over balsamic marinade, add 570ml water and put in the oven directly under the pork. As the pork cooks all the goodness drips from it into the tray. This liquid will then become your gravy.
The pork will take about 1 hour to cook. After 20 minutes turn the temperature down to 220, once the pork is cooked, remove it from the oven on the rack and rest for 10 minutes. Finish off any vegetables that you are going to serve with it and make a gravy out of the juices.