Roast pork with Irish whiskey sauce

This Irish whiskey sauce elevates a simple pork roast into something truly memorable; serve it with herby potatoes and a crisp salad

Serves: 8

Ingredients:

2.5kg loin of pork or pork belly, rind on

Salt and freshly ground black pepper

4 sprigs fresh rosemary, chopped

For the Irish whiskey sauce:

210g (1 cup) caster sugar

75ml (5 tbsp) cold water

60ml (4 tbsp) hot water

45ml (3 tbsp) Irish whiskey

Method:

1) Preheat the oven to 190ºC. Place pork skin side up on counter and rub salt all over the rind and into the fat. Turn over and season meat with salt, pepper and rosemary. If using loin, roll up tightly and tie with cotton string.

2) Roast on a trivet for 30 minutes per 500g, basting frequently. Just before the end of cooking time, increase the oven temperature to 230°C to crisp the crackling. Remove from oven and place on a hot dish to rest before carving.

3) For the sauce, combine caster sugar and cold water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and cook without stirring till light caramel in colour. Stand back and add hot water (it might spatter), then add whiskey and stir.