Jamie Says: This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn't the kind of joint you carve into neat slices. If you've cooked it right, it should pull apart into shreds with a couple of forks. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that's what he's there for.
Brown Sugar Roasted Pork Loin with Cream Cheese Stuffing. This is a lovely recipe using tender pork loin, stuffed with peppers, cream cheese, spinach and garlic then rolled with a delicious Brown sugared spice rub. Oven roasted, this joint of meat comes out nice and juicy and full of flavor. | Lovefoodies.com