Originally uploaded by Andrew K Brown.
This is a Moro recipe. The skin of the loin is lightly cut at 1 cm intervals and salt put over. The flesh is rub with a mix of salt, garlic and fennel.
It goes into a hot oven for 30 minutes or so and then the heat is turned down to 180 C and the pork cooks for another 25 mins per 500g.
We served this with a sherry gravy, apple sauce, roast potatoes, spinach and peas.