How to cook Roast Pork?

The pork should be at room temperature before you start this recipe, so remove from the fridge a few hours before needed.  Using a paper towel dry the pork all over including the skin. Using a very sharp knife, make slashes approx a finger width apart across the skin, don’t cut through to the meat, about halfway down the fat is OK. You can always ask your butcher to do this for you.  Massage the oil into the skin making sure it goes down into the slashes. Sprinkle with sea salt, again make sure it is down into the slits. Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavor to the meat juices needed to make the gravy. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint, then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes. Switch off the oven. Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar or if you need the oven for other dishes, wrap the meat completely in foil and keep in a warm place.

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