Sometimes the less you do to meat the better it becomes. This recipe for roast pork is simple and easy but creates great results. Pair it with a tasty salad or roasted potatoes for a delicious meal. When roasting meat I like to use a meat thermometer for the best results. If you don't have a meat thermometer use these cooking times below.
Ingredients
Pork (Leg, Loin or Shoulder)
Oil
Salt
Method
1. Preheat oven to 210C
2. Score the pork fat with a sharp knife.
3. Cover liberally with oil and salt.
4. Rub the salt into the fat.
5. Put pork on an oven tray or roasting dish and place into the oven on 210C for 15 minutes.
6. After 15min the crackling will be beginning to puff up. Reduce temperature to 160C and cook for 40 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked. If using a thermometer wait until the temperature of the pork reaches 71C.
7. Remove pork from the oven and set aside to rest.
8. If you want the crackling to be crispier remove the crackling from pork using a knife and place back on the rack. Increase the oven temperature to 190°C for 5-10 minutes.
9. Slice pork, crackling and devour.
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