Pork roast 'Pork Royal' in the oven

Preheat the oven to 240°C hot air. Can also be done in an oven with top and bottom heat, in a gas oven or in a wood-fired oven.

Place the bag in the sink for 5-10 minutes in warm water from the tap. Cut open the bag - remove the meat and empty the liquid down the drain.

Rinse the meat briefly with warm water and wipe dry with kitchen roll. The cleaner the rind, the better the crust!

Score the rind crosswise according to the illustration, with 5-10 mm spacing and 1 cm deep, down to the meat. Place the roast on a baking tray with the rind facing upwards.

Salt the rind well with 1 teaspoon of fine salt (approx. 5-8 g). Only enough salt will make the crust crack properly!

Roast at 240°C on the middle shelf for 50-60 minutes until the crust has cracked all over. Depending on your oven, this may take a bit longer or shorter.

Then switch off the oven and leave the 'Pork Royal' to rest for approx. 5-10 minutes with the oven door open.