Roast Pork with Crackling

A medium sized pork joint with crackling fat, cooked for an hour in a casserole dish in the oven (190 deg C, on the middle shelf), and then for a further fifteen minutes without the lid, to brown the crackling. The dish was brushed with sunflower oil, and the crackling was dressed in a dusting of sea salt.

The gravy was made with the juices from the joint, augmented by some ham stock, and some Bisto gravy granules.

The pork was cut into slices with a sharp knife, running with the grain of the meat.

Served with batonned carrots, cooked for twenty minutes along with the Maris Piper potatoes, and halved Brussels sprouts, cooked for eight minutes.