1 - 2kg joint of Pork Silverside, rolled and tied
Grated rind of a lemon
3 cloves of garlic peeled, crushed and finely chopped
3 or 4 sprigs of thyme
2 tea spoons of grated ginger
The Cooking
Slash scores into the fat of your joint with a stanley knife (or better still get your butcher to do it when its being rolled and tied). Before cooking, pour a handful of salt over the fat and rub it in. Cover liberally. Then set to one side for half an hour. Pre heat an oven to 220 degrees (or hotter if it can take it). Once the salt has started to render the fat, you will see droplets of moisture on the surface. Rinse off the surplus salt and moisture, place the meat on a wire rack, within a roasting tin (so the meat has a bit of clearance) then pour a dash of cooking oil into your hand and rub it all over the meat. Sprinkle the meat with the garlic, ginger and lemon rind, and rub it into the fat and the meat on the under side of the joint and place it into the oven for 30 minutes. The intense heat should cause the rendered fat to blister to start the process for making great crackling.
After 30 minutes take the meat out and lay the thyme under and over it. Pour 300mls of warm water into the roasting tin, cover as air tightly as possible with silver foil. Turn the oven down to 150 degrees and roast the joint for a minimum of 4 hours. Baste it every 40 minutes or so to ensure it does not dry out. 30 minutes before you ar ready to eat it, turn the heat back up to 220 dgrees. Drain off the liquid from the bottom of the roasting tin, baste the meat with some of it, keep the rest to one side to roast our potatoes and parsnips in and to make delicious herby gravy. Return the meat for another 30 minutes, uncovered, at this intense heat to finish off the crackling making process.
Take out and let it rest for about 20 minutes before carving into steaks rather than slices. Serve with roasted root veg and potatoes, greens and cauliflower cheese.
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