Roast pork (with especially crispy crackling)

I think crackling is probably your Dad's favourite thing (after curry and chicken dripping - not together, obviously). We made this for Big Meal For Jesus (BMFJ) yesterday, to Gran's instructions.

It's safe to say we've only just about recovered.

You'll need a large piece of pork to roast - we bought a shoulder of pork from North Acomb farm, but a pork loin would be just as nice.

First of all, you'll need to stick the oven on - at about 200 degrees C. You want it nice and hot for the first 20 - 30 minutes.

Then, wash your pork rind, and dry, really really thoroughly with some kitchen towels. Score the rind with a very sharp knife. Don't just do this a couple of times - you need to make a proper job of it. Then massage in some salt (not a huge amount, as you don't want to make the meat underneath too salty).

Stick in the oven for 20-30 minutes, then turn the oven down, and leave to roast. As a rough guide, you need to roast the meat for 30 minutes per 500g...

Once it's done, leave it to rest for 10-15 minutes before carving. We ate this with nubbled sprouts, parsnips, roast potatoes and Owen's special stuffing. It were great.