While ham might be the traditional form of pork served at Christmas, this Asian-flavoured loin adds a new spin. With crunchy crackling and a super-tangy, quick cucumber pickle, it ticks all the boxes in terms of flavour and texture. Better still, you can cook it a couple of hours ahead if you like - it's as good at room temperature as it is straight from the oven. Start a day ahead to dry out the pork skin.
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