-
1.
Pork loin: 24 hours before cooking, score the pork rind, on a wire rack over a sink generously douse in boiling water. Cover with a cloth and leave in the fridge overnight to dry out. The next day rub the skin with sea salt over the skin pushing, into the scoring.
-
2.
Pre-heat the oven to 200°C. Roast the pork for approximately 45-60 minutes until the juices run clear when pierced with a skewer. If the crackling is not yet crisp enough remove from the loin and gently continue to cook under the grill.
-
3.
Rest for 1 hour at room temperature, then chill before slicing and reserve the roasting juices.
-
4.
Mayonnaise: Whisk the yolks, lemon juice and pepper. Gradually add the oil starting with one drop at a time. Add some of the roasting juices to taste. Drain the tuna and break apart with a fork and fold through the mayonnaise along with the pounded anchovy fillets.
-
5.
To serve: Slice lemon into rounds on a mandolin and blanch twice from a cold water start. Slice the meat and toss in as much of the mayonnaise as you require to generously coat. Add the capers, lemon and parsley leaf. Break apart the crackling and add at the end so that it remains crisp. Drizzle with extra mayonnaise if desired.
