- 1½kg pork loin joint, boneless
- 4 bay leaves
- 1 lemon
- 1 garlic clove
- 1 tbsp coarse sea salt
- Black pepper
- 200ml boiling water
Heat your oven to 160°C/Fan 140°C/Gas 3.
Remove the pork from its packaging and pat dry. Place in a roasting tin. Allow the pork to come to room temperature.
Finely chop 3 of the bay leaves. Put in a mortar. Add 1 tbsp coarse salt and a good crack of pepper. Zest in the lemon. Crush together using the pestle. Alternatively, put the bay leaves, salt, pepper and lemon zest into a spice grinder.
Rub the bay salt all over the pork. Place the remaining bay leaf under the pork.
Thinly slice the zested lemon. Nestle around the pork loin joint. Peel and thinly slice the garlic clove and scatter over the lemons.
Pour 200 ml boiling water over the lemons, taking care not to splash the pork skin. Slide the pork into the oven and roast for 45 mins.
After the pork has cooked for 45 mins, crank the temperature up to 220°C/Fan 200°C/Gas 7. Check there’s still a little water in the tray to ensure the lemons don’t burn. Top up if necessary. Cook for a further 25 mins.
Crackling not crackled? Pop the pork under the grill till the skin is golden and bubbling.
Remove the pork from the oven and rest for at least 30 mins.
Slice the pork and serve with shards of bay crackling and the caramelised lemons.