Don't worry about having too much leftover because pork is delicious in cold sandwiches. Use these tips to prepare your pork for roasting and ensure you get crisp crackling:. Always put the pork into a preheated oven and cook to the correct temperature.
Pork should be roasted for 25 minutes per 1 pound grams , plus an additional 25 minutes, at F C or Gas 6. These temperatures are based on a conventional oven, adjust accordingly for your oven. If possible, use a meat thermometer to ensure the pork is thoroughly cooked. An important part of cooking any meat is to let it rest after it's removed from the oven. Once cooked, remove the pork from the roasting tin and place it onto a serving plate.
Cover it loosely with foil and place it in the oven with the door slightly ajar. If you need to keep the oven hot i. Put your pork roasting skills to use with these recipes:. Actively scan device characteristics for identification. Use precise geolocation data.
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Remove item. Checkout securely. Delivery Date Standard delivery 9am - 6pm. Select specific a delivery date. Select delivery type:. Close Christmas Christmas Starters. Christmas Hampers. Christmas Dinner. Christmas Sides. Christmas Dessert. Special Offers. Multi Buy Offers. Beef Steak. Beef Roasting Joints. Other Beef Cuts. Pork Roasting Joints. Pork Ribs. Other Pork Cuts. Black Pudding. Guinea Fowl. Almond and herb stuffed leg of pork with confit potatoes, apples and madeira Tips for roasting pork Allow the meat to come to room temperature before you cook it.
For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting — this allows the fat from underneath to bubble up, crisping the skin as it does so.
Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture. Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices.
Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist. Always leave meat to rest before carving. Or, how about? Save recipe. Roast pork with crispy crackling. Roast pork with braised cabbage. Read more. In the kitchen The best pork cuts for pan frying, grilling and griddling. In the kitchen The best pork cuts for slow cooking. Remove article Save article. Remove article Save article Print.
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