- 1.5kg pork scotch fillet
- 4 cloves garlic, peeled and quartered
- 2 tablespoons grainy mustard
- pork skin, scored
oven to 170 C. Stud the pork with garlic and spread with mustard. Place
the pork in a roasting dish, brush the skin with oil and sprinkle with salt
and place in the roasting dish. Cook approximately 1 ¾ -2 hours until the
juices run clear when the pork is pierced with a knife. Remove pork from
oven and leave to rest 10 minutes before serving. Place the skin under a
pre-heated grill and grill until crackling puffs and crisps.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.