Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain. Pat the pork dry with kitchen paper, then rub all over with the olive ...
In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork ...
Dry the pork thoroughly with kitchen towels and rub all over with salt ... Pour 250ml/9fl oz dry cider into the tin. Roast the pork for 45 minutes (allow an extra five minutes for every additional ...