Heat oven to 220C

Score the pork using a sharp knife ( or better still get the butcher to do it )

Pour a little oil onto the fat , making sure it drizzles into where you've scored the fat

Season with lots of sea salt and black pepper and rub it in

Put into a baking tray
Pour in enough water to cover the base of the tin

Roast for 30 minutes Then turn oven to 180c and roast for 25minutes per lb plus an extra 25 minutes

Leave to stand for at least 15 minutes before carving

Serve with traditional trimmings ,