Majorcan roast pork 'Porcella'

The famous 'Porcella' is traditionally made in a wood oven, slowly roasting a whole pig for 4-5 hours.
A very good home alternative is to use a pork shoulder or a large piece of pork belly,

Ingredients:

• 1 pork joint, with the skin on
• Salt, pepper, 
• 3 bay leaves,
• 3 garlic cloves
• 1 lemon
• 1 glass of sherry or white wine

Method:
Heat the oven to 180 degrees celsius.
Pat the skin dry with a kitchen towel. The skin must be very dry to make a crackling.
Score the skin with a sharp knife, to make strips of crackling.

Rub some salt and pepper on the skin, and season the meat with more salt, pepper.
Sit the joint in a roasting tin, over the bay leaves, garlic, lemon juice and sherry, being careful not to make the skin wet.

Place the joint in the oven and cook for 50 minutes per kilo.
At the end of the cooking time, bring the oven temperature up to 200 degrees and cook for a further 20-30 minutes, to produce the crackling.

To serve:
Roast potatoes, String beans and Green Salad.