A rind on pork loin, stuffed with a pork & leek sausage meat wrapped around a whole leek to create a delicious pork joint with amazing crackling..
As with all joints remove from the fridge to come to room temperature, this will achieve a more consistent cook through the joint.
Add the meat a roasting tray. Roast the meat at 220°C | 200°C fan | Gas mark 7 for 30 minutes before bringing the heat down to 180°C | 160°C fan | Gas mark 4 for 2hr 0 mins this will allow the heat to reach the centre of the joint and seal in the flavour.
Once cooked cover loosely and rest for thirty minutes before eating.
If you have a meat thermometer, the internal temperature should be 70°C