Compiled by Neil Roake Food production Marina Walsh Photographs Mark Lanning, Elsa Young Ingredients: 3kg pork loin, with skin scored 1T olive oil 1t fresh garlic, crushed 1t fresh ginger, crushed 1t salt Directions: Place the loin in the sink and pour a kettle of boiling water over the skin, to open up the ridges. Pat dry and place in a roasting pan. Mix the oil, garlic, ginger and salt together and rub into the skin. Place in a preheated oven at 180°C for two to two-and-a half hours. Tip: Garlic and ginger add extra depth to salted crackling. Serves 8–10 Recommended wine pairing: De Toren Fusion V 2008 This recipe is from the February 2011 House and Leisure Food issue.