Ingredients

• 1.4kg pork rack roast
• 1/2 tablespoon sea salt flakes, plus extra
• 4 tablespoons olive oil, divided
• 1 lemon, halved crossways
• 1 x 15g punnet fresh sage
• 700g kipfler potatoes, parboiled, halved lengthways
• 1 shallot, peeled, sliced

Method

• Step 1 With a sharp knife or box cutter, score the skin and fat of the pork against the grain of the meat. Do not cut through the meat. Keep in mind the more scores you make, the crispier the crackling. Place the pork on a cooling rack set in a large heavy roasting pan. Refrigerate uncovered for 12 hours. Let stand at room temperature for 1 hour before roasting.
• Step 2 Position a rack in the centre of the oven and preheat the oven to 250C. Rub the sea salt flakes into the scored skin and fat. Season the rest of the pork generously with more salt. Roast the pork for about 25 mins or until the skin is brown and beginning to get crisp. Reduce the oven heat to 180C and roast for 1 1/4 hours longer or until a meat thermometer inserted into the centre of the roast registers 60C. Set the pork aside to rest for 20 mins. Pour off the fat from the pan, leaving any dark pan juices behind. Place the pan over medium heat and gradually add 3/4 cup (180ml) water, stirring and scraping up the browned bits on the base of the pan. Bring to the boil and simmer for 1 min. Strain the pan juices into a jug and set aside.
• Step 3 Meanwhile, make the lemon jus and potatoes. Heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of the oil and the lemon halves, cut-side down. Cook, without turning, for about 3 mins or until the lemons are heavily caramelised on the bottom. Juice the lemons and then strain the juice. Add the lemon juice to the pan juices to taste. Season the jus generously with salt and pepper. Keep the jus warm.
• Step 4 Wipe out the frying pan and heat it over medium-high heat. Add the remaining 3 tbs oil and the sage and cook for about 2 mins or until the sage is crisp. Using a slotted spoon, remove the sage and set it aside. Add the potatoes to the pan and cook, turning occasionally, for about 12 mins or until golden and almost tender. Add the shallot and cook 2 mins longer or until they are tender. Return the sage to the pan and cook for 1 min more. Remove pan from heat and season the potatoes to taste with salt and pepper.
• Step 5 To serve, place the pork roast, crackling-side down, on the carving board. This will make it easier to cut. Using a large sharp knife, cut the roast crosswise into cutlets. Serve the cutlets with the crackling, potatoes and jus.