1

Place the pork on a tray and pat the rind dry with paper towel. Refrigerate, uncovered, for 3 hours or up to 8 hours, so the skin becomes completely dry.

2

Preheat oven to 250°C. Lightly spray a flameproof baking dish with oil. Use a small sharp knife (or razor blade or Stanley knife) to score the pork skin, at 1cm intervals (See TIP below). Place the pork in the baking dish and rub the salt into the skin. Roast for 25 minutes or until skin has crackled. Reduce heat to 180°C and cook for a further 1 hour 20 minutes. Transfer the pork to a board. Cover loosely with foil and set aside to rest for 15 minutes.

3

Meanwhile, drain excess fat from the baking dish, leaving about 1 tablespoon of the juices in the dish. Place the baking dish over medium heat and sprinkle with the flour. Cook, stirring, for 1 minute or until browned lightly (the mixture will be lumpy, make sure the flour gets lightly browned). Add the rosemary. Gradually stir in the combined stock and cider. Bring to the boil, stirring. Reduce heat and simmer, stirring for 5 minutes, until thickened. Strain the gravy through a sieve into a serving jug.

4

Remove the crackling from the pork taking care to also remove any fat from the underside. Replace the crackling for presentation, or slice the meat and crackling together to serve, with the gravy on the side.