Chris Davy
1 loin of pork 1 ½ kg/3lbs with the rind removed
Salt and freshly ground black pepper
1 tsp freshly chopped sage or ½ teaspoon dried sage
Pinch of ground allspice
1 Garlic clove slivered
150ml/1/4 pint dry white wine
1. Put the pork in a large bowl or dish and rub the salt, pepper, sage and allspice into the joint. Leave in a cool place for several hours or overnight. If possible.
2. Place the garlic silvers at regular interval along the inside of the joint. Roll up and tie securely with string. Put in a roasting pan and pour in the wine or water. Cover with a lid or foil and roast in a cool oven at 150 c/300 F/Gas mark 2 for 2 to 2 ½ or until the meat is tender and the juices are no longer pink when pierced with a skewer. If the joint becomes dry during cooking, add a little water to the roasting pan.
3. Before serving, remove the string and carve into slices. Arrange on a hot serving platter and serve with gravy and made in the roasting pan with the cooking juices and seasonal vegetables.
Although there is no crispy crackling as with a normal roast, the meat is far juicier and more succulent. If you want crackling, you can cook the rind and some of the fat (sprinkled with salt) in a separate roasting tin with a little dripping or lard.
