Roast Loin of Pork (Scandinavian Way)

2.7g loin of pork
60g dripping or butter
coarse salt
6 cloves
12 small bay leaves

Have the loin deeply scored into strips about 1 cm wide.
For a crisp crackling: Place the skin side down, in a roasting pan and pour boiling water about 2.5cm.
Set the pan just below centre of an oven, Gas mark 8 and cook for 15 minutes.
Remove the pan, pour off the liquid and set aside for basting.
Grease the pan with dripping and rub the skin of the joint with salt.
Insert the cloves and the bay leaves in the score marks.
Roast the pork, skin side up, at 180C at 30 minutes per pound.
Baste every half an hour.
Serve the pork garnished with roasted half apples filled with redcurrant jelly.
Traditionally, the Christmas joint is served with red cabbage.