Ingredients:
- 1.5–2 kg (3.3–4.4 lbs) pork loin joint, skin on
- 2 tbsp olive oil
- 2 tsp sea salt (for crispy skin)
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 cup chicken broth (for roasting)
Instructions:
1. Prepare the Pork:
- Remove pork from the fridge 1 hour before cooking to reach room temperature.
- Pat the skin dry with paper towels.
- Score the skin with a sharp knife in a crisscross or straight-line pattern.
- Rub olive oil all over the pork.
- Generously sprinkle sea salt over the skin for crispy crackling.
2. Season the Pork:
- Mix black pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme.
- Rub this mixture all over the pork, especially on the meat side (not the skin).
3. Roast the Pork:
- Preheat oven to 220°C (430°F) for 20 minutes (to crisp the skin).
- Place the pork in a roasting tray, skin-side up, with chicken broth at the bottom.
- Roast at 220°C (430°F) for 20–25 minutes until the skin starts to bubble and crisp up.
- Reduce heat to 160°C (320°F) and roast for another 1.5–2 hours, depending on size.
- (Check internal temp: 63°C (145°F) for medium, 70°C (160°F) for well done.)
4. Rest and Serve:
- Remove from oven and rest for 15–20 minutes before slicing.
- Serve with roasted vegetables, mashed potatoes, or a rich gravy.
