Roast pork

Roast pork

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From
Encyclopedia of Food and Cookery

Choice cuts for roasting: Leg: A very large roast if left whole, but many butchers sell half-legs. The shank end is easier to cook evenly and to carve if it is boned and tied. Loin: Can be bone-in or boned and tied. A full loin serves 8–10, but can be cut in 2 to make smaller roasts.

Rib on the bone: Consists of 6–8 rib chops in a piece.

Crown roast: Made from 2 sets of ribs bent round and tied together to make a circle with the meat inside and the bones outside. The skin and excess fat are removed before tying.

Fillet: A small, skinless and very tender piece of meat which is usually baked en croûte (pastry-wrapped), rather than truly roasted.

Suckling pig: A whole very young pig, still being milk-fed, hence its name. This makes an impressive party dish.

Economical cuts for roasting: Shoulder: Can be bone-in or boned, rolled and tied. It may be stuffed before being tied.

Hand (arm shoulder): Easier to cook evenly and to carve if it is boned and tied.

Foreloin, or cushion: Can be bone-in or boned, rolled and tied. It may be stuffed before being tied.

Belly, or spring: Used as the outer wrapping for a pork and veal–stuffed rolled roast. Belly is a flat and rather fatty cut which gives lots of crackling but has only a thin layer or two of lean meat. It can be slit through the centre and filled with a meaty stuffing for an economical roast.

To roast: Choice and economical cuts which still have the skin on may be roasted in the same way. Have skin scored by the butcher or score it yourself with a sharp knife, cutting about 3 mm deep at 1 cm intervals. Tie meat into a compact shape if necessary, so that it will cook evenly, and weigh it. Sprinkle skin with cooking salt and rub well in (this makes the crackling crisp). Place pork, skin side up, on a rack in a roasting tin.

Roast in a preheated very hot oven 260°C for about 20–30 minutes or until the skin starts to bubble and crisp, then lower heat to moderate 180°C for remainder of cooking time. Do not baste pork or cover dish, or the crackling will lose its crispness. Allow a total roasting time of approximately 30 minutes per 500 g, plus an extra 30 minutes. To test for doneness, see Meat. Rest for 15–30 minutes in turned-off oven, with door ajar, or other warm place, before carving.

For pork roasts which have had the skin removed, follow instructions above but omit initial searing to crisp skin. Instead, place pork fatty side up in a preheated hot oven 220°C for 10 minutes, then turn down heat to moderate 180°C and continue cooking, allowing about 35 minutes per 500 g, plus an extra 35 minutes.

To cook a crown roast: Cook in the same manner as other skinless roasts, but allow about 25 minutes per 500 g. Stand crown roast directly in the pan, and protect tops of bones with foil to prevent charring.

Ingredients

Quantity Ingredient
see method for ingredients

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