Serves 8

• 4 kg leg of pork
• 3 tbs. (45ml) olive oil
• 2 tbs. salt flakes
• 1 lemon Preheat oven to 220C

Place the pork into a large baking dish, skin-side up. Using a sharp knife, score skin widthways at 1cm intervals, cutting deeply almost into the fat layer. Rub 2 tbs. oil onto the rind of the pork and the juice of half a lemon. Generously sprinkle sea salt over rind and press into the scored skin. Drizzle remaining oil into the baking dish and bake for 20 minutes. Reduce heat to 180C and cook for another 2 hours (or half hour per 500g). Optional: For a great crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder.