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£2.65/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Mix together the sugar and salt then, in a large bowl, thoroughly rub all over the pork. Leave the meat to stand at room temperature to cure for 2 hours.
Preheat the oven to 150˚C, gas mark 2. Wash the salt/sugar mixture off the pork and dry the meat with kitchen paper. Score the skin and liberally sprinkle it with salt. Put the pork in a roasting tin and pour in the stock. Roast for 2 hours 30 minutes.
Carefully pour the stock and juices from the tin into a saucepan; increase the oven temperature to 220˚C, gas mark 7, then return the pork to the oven for 20 minutes to crisp up the crackling. Transfer the meat to a board and leave to rest, loosely covered, for 20 minutes. Meanwhile, simmer the stock for 5-6 minutes until reduced a little; skim off any excess fat. Season and serve alongside the pork.
Typical values per serving when made using specific products in recipe
Energy | 2,549kJ/ 613kcals |
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Fat | 43g |
Saturated Fat | 15g |
Carbohydrates | 0.6g |
Sugars | 0g |
Fibre | 0.6g |
Protein | 55g |
Salt | 1.8g |
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