Sprinkle the skin of the pork joint with 2 tsps. of salt. Leave on a tray. The salt will draw out the water from the pork skin, dry it out and make it crisp out when roasted.
Pre-heat the oven to 400° F/ 200° C. Line a sturdy roasting tin with a large sheet of aluminum foil, big enough to wrap the whole joint.
Combine the rest of the ingredients except for the water and honey and pour in the middle of the foil lined roasting tin.
Wipe the moisture and excess salt off the skin of the pork and brush with oil. Set the joint on top of the garlic and chilli mixture in the roasting tin.
Roast at the pre-set oven temperature for 20 minutes.
At the end of this time, wrap the foil around the pork and seal. Then lower the temperature to 350° F/ 180° C for about 2 hours or until the meat is tender when pinched.
Take the pan out of the oven and carefully pare the skin off with a sharp knife. Return the meat to the roasting tin and baste with the juices. Lay the skin on another baking pan and drizzle once more with oil.
Let rest before slicing. Chop up up the rind and serve with the meat and the sauce.
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