British Roast Pork with Crackling

Score the skin of a pork joint (shoulder or leg) in parallel lines with a sharp knife.

Dry the skin thoroughly and rub plenty of salt into the scores to draw out moisture for maximum crispness.

Roast in the oven at 180°C until the internal temperature is correct for the weight of the meat.

Increase the temperature to 230°C for the final 20 minutes to make the skin bubble and turn into crispy 'crackling'.

Let the meat rest for at least 15 minutes before carving (do not cover, as steam will soften the crackling).

Carve into thick slices and serve each piece with a strip of crackling.

Serve with roast potatoes, gravy, and apple sauce.