1. Remove the joint from the chiller & scald the rind by
2. pouring over a full kettle of boiling water onto the skin over a
3. clean sink with the pork resting on a wire tray, pat dry then rub with oil & generously season with fine salt.
4. Preheat the oven to 160°C fan/ 180°C / (gas 4)
5. Roast fat side up, 40 minutes, then increase the oven temperature to 210°C fan/ 230°C (gas 8) & continue to roast for an additional 20 minutes until crisp & the core temperature reaches 65°C before resting.
6. Alternatively air fry 30 minutes on 180°C until 10 minutes on 220°C until crisp & the core temperature reaches 65°C before resting.
7. Leave to rest for 20 minutes in a warm place before carving.

1. Preheat the oven to 200°C/fan180°C/gas 6.
2. Unroll the pastry onto a baking sheet lined with baking
3. paper then prick all over with a fork, then put in the fridge to keep chilled.
4. Take a 24cm heavy-based ovenproof frying pan & place over a
5. medium heat, melt the sugar until caramel then add 25ml vinegar & the butter.
6. Add the onion halves, cut-side down tucked in nice & tightly & fry for 5 minutes until then add thyme sprigs, season well.
7. Take the pastry out of the fridge and drape it over the pan,
8. tucking in the edges around the softened onions.
9. Bake for 35 minutes until golden and crisp then carefully remove from the oven and cool in the pan for a few minutes before turning out onto a wooden board or platter.

simply whisk together adding a little roasting juices.

carve the pork & save on a slice of warm tart, drizzle with vinaigrette & scatter with baby green salad leaves & snipped chives.