Inspect the pork loin to check if the rind is scored. It usually is when you buy it, but often it's not scored deeply enough. 

Follow the rind where it's already scored and cut just down to where the meat starts. Be careful not to cut into the meat, or the meat juices will soften the rind during roasting, making it harder to achieve a crispy rind.

Then rub salt thoroughly down between the cuts in the rind. It's important to really get into each cut, as this is crucial for delicious, crispy pork crackling with the right amount of salty taste.

Place the roast on a rack and set it over a roasting pan. You can also use an ovenproof dish with an accompanying rack.

Make sure the rind is fairly level – perhaps place a peeled potato under one end of the roast to get it to lie evenly. This ensures an evenly roasted meat and crispy crackling.

Pour water into the bottom of the roasting pan. It must definitely not touch the pork roast but should sit below the rack.

Place the pork roast in a cold oven!

Turn the oven on to 125 degrees Celsius (257 degrees Fahrenheit) (convection) and roast for 2 hours.

Turn the oven up to 200 degrees Celsius (392 degrees Fahrenheit) and roast for another 30 minutes.

Finally, turn the oven up to 225 degrees Celsius (437 degrees Fahrenheit) and continue roasting until the rind is crispy, about 15-20 minutes. If the rind is not yet crispy, grill it a bit at the end.

Usually, grilling is not needed, but it can be a shortcut to crispy crackling if nothing else works.

Remove the roast from the oven.

Let the pork roast rest uncovered on a cutting board for 15 minutes before carving.

 

Strain the liquid from the dish into a pot. 

Let it sit a bit until the fat rises to the surface.

Skim the fat off the surface and discard it.

Bring the liquid to a boil and add whipping cream.

Season with salt, pepper, sugar, vinegar, and lemon juice.

Add a bit of gravy browning until you reach the desired color, and thicken it with cornstarch mixed with a little water.

Let the sauce boil and serve it with the pork roast along with, for instance, boiled potatoes, steamed carrots, and old-fashioned white cabbage.

Old-fashioned white cabbage