The pork was great and that was probably the best crackling I have ever had, so thanks to Moen’s for the pork and Sillfield for the rind. The trick (can’t remember where I learnt it) is to salt the rind and then leave for 20mins, wipe off the moisture that has come to the surface together with excess salt, lightly re-salt and put in the oven.
The pork was a Gary Rhodes recipe [Gary Rhodes (2002) cookery year autumn into winter, p.72] 4hrs at Mk 3 and served with a gratin of potato, apple, onion and celery moistened with cider and chicken stock. I followed it up with a
Beaujolais and frozen fruit jelly that I have been making for at least 20yrs. After that all I needed was 40 winks before Downton Abbey.