Pork Tips and Advice
- Use a preheated oven 180°C/350°F/gas mark 5.
- Weigh the joint and work out the cooking time: 30 minutes for every 450g plus add 30 minutes at the end.
Pat dry the rind, and score deeply using a sharp knife. Brush with a little oil, (use a vegetable oil not olive), and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’). Once cooked, allow the joint to stand (to allow the juices to settle) for at least 10 minutes before carving.
- Heat the oven to 220ᵒC/200ᵒC fan/gas mark 7. Prepare the joint as in method.
- Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in some cider and chicken or vegetable stock.
- Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150ᵒC/130ᵒC fan/gas mark 2.
- After 4 hours, remove the foil, turn the oven back up again to 220ᵒC/ 200ᵒC fan/gas mark 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest.
- Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To finish the sauce, melt a little butter in a small saucepan and stir in some flour. Cook for 2 minutes then whisk in the cooking liquid and simmer for a few minutes.
- Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.