Roast Pork

Ingredients

• pork joint, skin on
• clarified butter or salad oil
• sage and onion stuffing
• brown gravy
• apple or tomato sauce

Instructions

1. Score the skin in narrow strips of equal width before roasting.
2. Lay the joint at a considerable distance from the fire at first, so the meat heats through before the skin hardens or browns.
3. Never allow the joint to stand still; keep it moving and baste constantly and thoroughly.
4. If using sage and onion stuffing, loosen the skin from the knuckle and insert as much stuffing as can be secured.
5. If the meat is not very fat, brush the skin lightly with clarified butter or salad oil at the outset; otherwise it will soon yield sufficient dripping for basting.
6. Roast until done: 3 hours for an 8-lb. leg, 2 to 2½ hours for a 5–6 lb. loin with skin on, or 1½ hours for a 6–7 lb. spare rib.
7. Serve with brown gravy and apple or tomato sauce, ensuring all are thoroughly cooked.