Richard Corrigan's gourmet meal of succulent roast pork topped with deep-fried oysters and tooth-shattering crackling is guaranteed to impress.
For the crackling, cover all of the crackling ingredients with water in a large saucepan. Bring the mixture to the boil, reduce the heat and simmer for 3-3½ hours, or until the skin is soft.
Remove the skin from the saucepan, shaking off any excess liquid, and place onto a baking tray. Set aside to dry for 20-25 minutes.
Meanwhile, preheat the oven to 150C/300F/Gas 2.
Roast the pork skin in the oven for 40-45 minutes, or until golden-brown and crisp. Remove the crackling from the oven and set aside.
For the suckling pig, preheat the oven to 180C/350F/Gas 4.
Using butchers' string, roll the pork leg up tightly into a tidy cylinder shape. Season, to taste, with salt and freshly ground black pepper.
Heat one tablespoon of the oil in an ovenproof frying pan and fry the rolled pork leg, turning occasionally, until browned all over.
Transfer to roast in the oven for 15-18 minutes, or until cooked through. (The pork is cooked through when the juices run clear when pierced with a skewer.)
Remove the rolled pork leg from the oven and set aside to rest.
For the dressing, heat the cider and vinegar in a saucepan until boiling. Continue to boil until the volume of the liquid has reduced to 110ml/4 fl oz. Whisk in the honey, pepper and lime juice.
Meanwhile, for the oysters, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper.
Heat the oil and butter in a frying pan over a medium heat. Dredge the oysters in the seasoned flour, shaking off any excess, and fry for 10-15 seconds on each side, or until golden-brown. Using a slotted spoon, remove the oysters from the pan and set aside to drain on kitchen paper.
To serve, carve the rolled pork leg into 8 pieces. Place 2 pieces of pork onto each of 4 serving plates, top each with some watercress and 2 of the oysters. Break the crackling into pieces and sprinkle on top. Drizzle the dressing around the edge of the plate.
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