The perfect roast pork
Roast pork, tender and juicy, cooked on the bone, with mouth-watering crackling, everytime!
The quality of pork you use for roasting is an essential part of obtaining good crackling. It is vital to buy pork that has been fed correctly. Too much fat and or a high water content will produce a flabby crackling or worse no crackling at all. Too little will burn easily and give a tough finished result.
Serves 4, preparation time 10 minutes, cooking time 1hr 15 minutes plus 10-15 minutes resting time.
1kg pork loin joint, with the bone in, we will French trim and score your pork joint for you at your request.
1 onion cut into quarters
2 apples cored and cut into quarters, I use eating apples for this recipe, they hold their shape beautifully and the pork can take the sweetness.
Freshly ground salt
Firstly, preheat your oven thoroughly, to gas mark 7
Pat dry the pork with kitchen paper, making sure you pay attention to the skin.
Place on a trivet inside a roasting pan (you can easily make one with some scrunched up tin foil)
Scatter the apples and onions around the meat and season your pork generously with freshly ground salt.
Roast for 30 minutes, the turn the heat down to gas mark 5. Continue to cook for a further 45 minutes. Remove from the oven and rest for at least 10-15 minutes before carving.
Serve with fruity couscous or traditional vegetables.
Take your joint out of meat around an hour before you wish to cook it. This will help the meat heat at an even pace avoiding the dreaded “dry” pork.
Roughly you will need 25 minutes per pound in weight to cook your bone in joint, the bone conducts the heat through the joint very effectively, so make sure you don’t overcook it. If you are using a meat thermometer you should aim for an internal temperature of 140-150 degrees.