Directions

1. Remove your belly pork joint out of the packaging, pat dry and bring to room temperature.

2. With the help of a very sharp knife score all the skin - just go in about 5mm.

3. Pre heat your oven to 200 degrees for fan-assisted ovens or 210 degrees for ovens without a fan.

4. Scald the pork rind by pouring over a full kettle of boiling water onto the skin over a clean sink with the pork resting on a wire tray.

5. Season the joint just prior to roasting.

6. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.

7. Season with good quality sea salt rubbing into the score marks we made on the skin. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, a sprig of thyme and a few black peppercorns. Another nice addition can be a peeled and quartered Bramley apple. Line the tray with all of the above.

8. Place the pork skin side up onto the trivet.

9. Place in the centre of oven and roast for 20 minutes, then reduce the temperature to 180 degrees and continue roasting for 1h 40 min to 2h.

10. Remove from oven, move onto a clean tray and keep warm by covering with a sheet of tin foil. Let it rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray to be blended with the gravy.