Ingredients :

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2-2½ kg pork roast with crackling
6-8 bayleaves
1-1½ tbsp sea salt
a little pepper
6-8 whole cloves

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Method :

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Boil water in a kettle. Turn on oven to 230°C. Cut the crackling in ½ cm stripes just down to the meat. Pour the boiling water in large oven dish and place the roast into it, crackling down. Leave in oven for 20 minutes Pour the water into a bowl and save for the sauce. Rub the crackling in salt, make sure it goes into the slits you cut earlier. Season the meat sides with salt, pepper and allspice. Place the roast back in oven dish, crackling side up, and place the bayleaves between the slits in the crackling. Put into oven, still at 230°C. Take out the roast and leave uncovered for 15 minutes. Turn the oven down to 160°C.

Put the roast back into the oven and leave for 30 minutes. Use an oven thermometer to ensure that the inner temperature reaches 60°C. If the crackling is not crispy and golden brown, use the grill.

Take the roast out of the oven and wrap tinfoil around the meat, NOT the crackling, and leave to rest for 20 minutes. Add the fat from the oven dish to make sauce.

Cut the crackling of the roast, slice the roast into generous slices and serve with boiled potatoes, candied potatoes, brown sauce, red cabbage and a few vegetables of your choice.