Pan Roasted Rib of Pork

This is probably my favorite dish so far. The quality is very important so I do not recommend buying this from the supermarket. In fact I recommend never buying meat from the supermarket as it is not aged for the same time as local butchers which results in tougher meat. Make sure the skin in scored, either do it yourself with a Stanley knife in criss cross shapes or ask your butcher to do it. This is a free range 900g rib of pork. It should feed 4 people but i managed to eat it with my wife. Pre heat the oven to about 200 degrees then pat dry the skin with a paper towl, as this is essential for good crackling. Then i rubbed sea salt into all the creases of the scored skin while heating a little olive oil in an oven proof shallow pan. If you have a cast iron one, this will be best. When the oil is nice and hot, place the pork, skin down into the hot oil. When it is spluttering away just shake the pan so it doesn't stick. About 2 minutes should do it then carefully turn over for 30 seconds on the other side. The skin should have blistered which is a good sign for the crackling. Turn the pork back over so it is skin side up and pop in the oven in the same pan. Leave in for a good hour and a half, then remove to rest. The longer you leave it in, the crispier the crackling. Rest for about 15 mins and serve with maybe some steamed savoy cabbage and roast tatties (best if you cook in the fat from the pork as you go!)

Enjoy