Roast pork with crackling

What you need

• pork shoulder roast: about 220 g per adult

Salt, potatoes, apple sauce, vegetables

Method

1. 1Pat the skin very dry, score it (or ask us to) and rub with plenty of salt. Leave uncovered in the fridge for a few hours if you can.
2. 2Roast at 220 °C for 30 minutes for the crackling, then turn down to 170 °C for about 30 minutes per 500 g, until at least 63 °C inside (70 °C for well done).
3. 3Rest 15 minutes before carving. Serve with roast potatoes, apple sauce and vegetables.