Roast pork with crackling

Serves 6

1 pork loin joint with skin on, weighing approx 2kg 1 white onion, peeled 2 bay leaves, plus more to garnish 1½ tbs coarse sea salt

Preheat the oven to 240°C. Score the pork skin into a diamond pattern using the tip of a very sharp knife or scalpel, cutting about halfway through the fat layer. Place the joint, skin-side up, in a colander and pour a kettleful of boiling water over it. Pat the joint dry. Slice the onion into four horizontal slices and place them close together in a roasting tin. Put the bay leaves on top and place the pork joint, skin-side up, on top of the onion and bay leaves. Sprinkle the salt over the pork, rubbing it well into the scored diamond pattern on the skin. Place in the hot oven for 20 minutes, then turn the heat down to 190°C and continue to cook for 25 minutes per 450g, minus the initial 20 minutes.