For optimal crackling, unwrap the loin and let it dry in the fridge overnight. Preheat the oven to 180°C the next day.
Rub the loin with salt and brush with vinegar. Lightly brush with apricot chimichurri sauce.
Roast for 30-40 minutes, depending on the size of the roast. Then, brush on more sauce and sprinkle with fried onions.
Bake for 10-15 minutes at 200°C to crisp up.
Monitor to prevent burning. Once cooked and crispy, remove from the oven. Let it rest for 10 minutes before slicing and serving.
