Roast pork with extra crackling

1.Bring pork rack and belly to room temperature and pat dry with paper towels. Preheat oven to 220°C fanbake.

2.Lightly oil skin on pork rack and belly and sprinkle with sea salt – but do this just before putting pork in the oven. Heat 2 Tbsp oil in a large shallow roasting tin, then add meat, skin-side up. Transfer to oven and roast for 1 hour or until juices are pale rosy to almost clear, lowering heat to 200°C after about 35-40 minutes, once skin has crackled; do not baste. Transfer to a board to rest; do not cover.

3.Scoop off fat in roasting tin, leaving about 1½ Tbsp in tin. Stir in flour. Stir over medium heat to let roux colour a little. Add half the stock, stirring it with a fish slice to squash any lumps, then stir in remaining stock and bring to a boil. Cook gently for 2 minutes. Add salt to taste, then transfer gravy to a small saucepan (for reheating) and cover.

4.Slice pork thinly (some pieces will have bones, some will not) and arrange on a heated platter. Cut pork belly into chunks and serve separately. Reheat gravy and pour into a gravy jug. Serve with apple sauce, potatoes and a green vegetable such as broccolini.