Serves 12-14
2.5kg pork loin, with 12-14 bones
8 cloves of garlic, peeled
5 sprigs of thyme
5 sprigs of rosemary
Olive oil
Salt & pepper
Ask your butcher to make sure the bone at the base is detached so it can be removed easily once cooked. Tie together and make sure the fat is scored well.
Pre heat the oven to 200-225C/gas mark 7. Take the garlic cloves and slide them in between the scored pork skin. Sprinkle with chopped thyme and rosemary and season with salt and pepper.
Pour a touch of olive oil all over the meat and on the baking tray. Place the pork on the tray, then roast in the hot oven for 30 minutes, leaving it undisturbed to ensure the crackling is truly crisp.
Then lower the heat to 180C/gas mark 4 and continue to cook for another one hour and 10 minutes. You'll end up cooking the meat for about an an hour and 40 minutes in total. When ready (check with a meat thermometer if you have one), remove from the oven and allow to rest. Then serve with vegetables.
