This is an unusual cut of meat for me I have not seen it before. However it makes the best roast with great crackling.
Score the pork roast making sure to cut through the skin to the underlying fat.
Pour boiling water over the meat until the skin starts to harden and separate dry completely
Bake for 20 minutes at 230 c then reduce to 180 for 1 hour finishing at 230c for 10 mins.
Serve with baked vege and a nice sauce in this case Mango and native mint chutney from Outback Spirit
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