roast pork w crackling

recipe for 2.5kg pork loin roll
cut slits into the pork 

Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin – the first step towards great crackling). Drain and pat dry and leave in the fridge overnight

prepare caramelised apple sauce the night before

Preheat the oven to its highest setting, about 240C/475F/Gas 9.

If possible, let pork stand at room temperature 30 to 60 minutes

Rub the scored skin with a splash of malt vinegar, which will help to crackle it up, then with a large pinch of salt (1tbsp)  and a drizzle of olive oil. (1tbsp)

sear on high temp 240C/max for 20 mins (30mins may be better) to get the crackling going..  roast for as long as possible whilst monitoring (1) skin to ensure it is not burnt (2) internal temp doesnt rise too quickly

[Gordon Ramsay says to cooks on high for 45 mins and then it's done..]

Turn oven down to 350F (180C). 

lower oven temp to 160 C (320F) as the roast gets to about 120F or 125F

then wait for pork to get to 135 F  (take out and wait to hit target 145F) - do not cover the pork. 

about 60 - 80 mins.