Roast Pork

1. Take the pork out of the fridge 45 minutes before cooking. Pat the joint thoroughly dry with kitchen paper and, if it has rind, score the fat in close lines without cutting into the meat.
2. Preheat the oven to 220C (425F). Rub the joint all over with the olive oil, then season generously with the salt and black pepper, working the salt well into any scored rind to help it crackle.
3. Scatter the thickly sliced onion, smashed garlic cloves and herb sprigs over the base of a roasting tin and pour in the water or stock, then set the pork on top so it sits just above the liquid.
4. Roast at 220C for 25 minutes to start the crackling and colour, then reduce the heat to 180C (350F) and continue roasting, allowing roughly 30 minutes per 500g, until cooked through.
5. Check with a meat thermometer inserted into the thickest part: the pork is done when it reaches an internal temperature of at least 63C (145F). Add a splash more water to the tin if it dries out.
6. Transfer the joint to a board, cover loosely with foil and rest for 15 minutes so the juices redistribute and the temperature rises a few degrees.
7. Meanwhile, set the roasting tin over a low heat, stir to lift the caramelised bits and simmer the pan juices into a quick gravy. Carve the pork into slices and serve with the gravy spooned over.

You'll use: Oven · Pan · Saucepan