Chorizo-stuffed pork

LEAVING THE PORK UNWRAPPED IN THE FRIDGE WILL DRY OUT THE SKIN AND GIVE YOU BETTER CRACKLING.

EASY/PREPARE AHEAD • READY IN 1 HOUR 30 MINS • SERVES 6-8

1.5 KG PIECE FREE-RANGE PORK LOIN, BONED AND ROLLED, SKIN SCORED 4 SPICY CHORIZO COOKING SAUSAGES SEA SALT

1 WITH A LARGE KNIFE, CAREFULLY TUNNEL A CAVITY THROUGH THE CENTRE OF THE FLESH IN THE CENTRE OF THE LOIN. REMOVE THE SKIN FROM THE CHORIZO AND PUSH THE CHORIZO INTO THE CAVITY, MAKING SURE YOU FILL THE WHOLE CAVITY. DRY THE PORK SKIN WITH KITCHEN PAPER AND LEAVE THE PORK IN THE FRIDGE FOR THE SKIN TO DRY OUT. ALLOW THE MEAT TO GET BACK UP TO ROOM TEMPERATURE BEFORE ROASTING.

2 HEAT THE OVEN TO 220C, GAS 7. SPRINKLE SEA SALT OVER THE SKIN AND ROAST THE PORK HIGH FOR 20 MINS THEN TURN THE OVEN DOWN TO 180C, GAS 4 AND ROAST FOR A FURTHER 30 MINS. ALLOW TO REST BEFORE CARVING AND SERVE WITH A CHICKPEA AND TOMATO SALAD AND PATATAS BRAVAS.

Per serving: 440-330 calories, 21-16g fat (7.5-6g saturated), 1-0.5g carbohydrate >>

The secret to perfect crackling is to start with a great piece of British, highwelfare pork. The trick then is drying out the skin