While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can. Start by pouring a small amount of the oil into your hands. It’s very important to warm it up by rubbing your hands together before applying it. Use just a little at first. You don’t want it to get too wet and sloppy, and you can always apply more if needed. Use fingertips in softer, more sensitive areas and full hand in areas such as the back and shoulders. A good technique is to start with the feet, working up to the neck area, then turning her over on her back to work on her chest and legs. Become an expert on how to give a massage by using this for ultimate blood flow to the genital area Rub her feet, but don’t spend too much time here or she might get sleepy. Then work up the back of her legs, softly touching her inner thighs, brushing her genital area. Use your fingertips on the lower part of her bottom and top of her legs together, ending with tickles in her inner thighs. Working up, tickle the insides of the bottom crack. Work up the back, massaging on the outsides of the spinal cord, but not the spinal cord itself. Lightly tickle the lower middle back for a special sensation. Spend a few moments on an erotic massage of the neck and arms. Don’t rub too hard, still keeping with gentle movements. Rub her hands, devoting your time to each individual finger. Finish by holding each of her hands in each of your hands for a loving moment. Tell her you are going to turn her over at this point, and assist her in her repositioning as if she is a delicate china doll. Gently rub her shoulders, and lightly touch her nipples and breast area, stroking the outer sides of the breasts together. You don’t want to be too invasive at this point, but you don’t want to ignore her super-sensitive areas either. Use fingertips down her stomach, gliding down towards her legs, lightly brushing her inner thighs, near her genital area. As you brush her inner thighs, gently rub her entire vulva, following with clitoral stimulation. Slowly use your fingers to give her internal pleasure. Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound. In this case it would be a further 2½ hours.
There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling.
Works for me everytime
