Take your meat of the fridge for at least an hour prior roasting
Dry the skin of the Pork with paper towel
To score the meat or not to score?? That is totally up to you. It is more for a presentation point of you.
Brush a little bit of olive oil on the skin.
Sprinkle or grind fresh sea salt.
Cook (roast) your meat Covered with aluminium foil at 160°C for 30 minutes per 500g. This slow roasting will allow your meat to be juicy.
Once done, raise the temperature of the oven to 220°C and roast for another 20 to 30 minutes.
Let the meat rest for 15 min, prior slicing.
Meanwhile you could make the gravy.
Happy Roasting and get crackling
Don’t miss my new recipe https://cookingwithfrenchy.com/recipes/crispy-pork-belly-red-wine-and-pear-gravy-jus-lie/
Frenchy.
