Pork Crackling

Ingredients:

- 1 2-3kg piece of pork loin, rolled and tied with skin scored

For the marinade:

- Cloves from 1 head garlic, skin off

- 20g sage, leaves removed

- 20g thyme, leaves removed

- 2/3 bottle of white wine

Instructions:

- 2 hours before serving, pat pork loin dry and salt the skin generously. Leave in a tray uncovered in the fridge.

- To make the marinade, blitz the ingredients in a food processor with 100g oil. Season with salt and pepper.

- When ready to cook, preheat the oven to 220C. Remove the tray and rub off some of the salt. Turn the pork around and score the bottom of the pork. Rub the marinade on the underside of the pork, careful not to wet the skin. Season with salt and pepper.

- Turn around and pat the skin dry and season with salt. Rub the skin generously with oil. Place in the oven for 30 minutes, then turn the heat down to 180C. Turn the tray around and pour in the wine. Leave in the oven for 1 hour 30 minutes more, or until the crackling forms.

- Remove and rest for 10 minutes before carving.