Roast pork with crackling

Ingredients

2.25 kg loin of pork, with skin and on the bone
1 small onion, cut in half
15 ml salt
15 ml flour
250 ml Chardonnay
250 ml vegetable stock
10 ml salt and freshly ground black pepper

Method

Preheat the oven to 240°C.
Score the skin of the pork loin, sprinkle salt evenly over the skin and
rub in. Wedge halves of the onion slightly under the joint, place on a
baking tray and put on a high shelf in the oven for 25 minutes.
Reduce the oven temperature to 190°C and cook for a further 2½ hours.
When the meat is cooked, remove the pork from the tray and skim off
the fat from the juices.
Place the tray with the juices over a low heat on the stove top and stir
in the flour.
Using a whisk, gradually whisk in the wine and stock alternately.
Whisk until simmering.
Season and pour into a jug to serve with the pork, the crackling, apple
sauce, garlic mash and assorted veggies.