<<< Back To Main Recipes

Pork Recipes

For special occasions there is nothing quite like a roast of pork with crackling- which truly is 'the king of roasts"- 'Mike KING's KING of Roasts'

Roast Pork:

1. Preheat the oven to 160oc-170oC.
2. Weigh the pork roast and calculate the cooking time- an hour for every kilogram
3. If a meat thermometer is available insert it into the thickest part of the meat.
4. Score the rind- or better still- get the butcher to- he has sharp knives
5. Massage in some oil and salt and herbs.
6. Put a bunch of sage and some cut up apples on a rack in a roasting pan.
7. Place the pork roast on top, with the fat uppermost.
8. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives better heat circulation around the meat.
9. Cook the pork roast for the required time until the juices run clear when meat is pierced.
10. If using a meat thermometer, 71oC is ideal for 'medium done' and 76oC for 'well done' pork.
11. Remove the roast from the oven and rest in a warm place for 10 minutes before carving.
12. This allows the meat to firm, the juices to settle and carving is easier.

Suitable Cuts: Shoulder, leg, loin, scotch fillet, whole fillet.

* Now if the crackling hasn't crackled enough when the roast is cooked- remove the crackling layer and while the meat is resting- shove the crackling under the grill until it puffs and crisps.
* What could be better to roast than pork.

Successful Carving:

* Always allow the roast to rest, covered, in a warm place, for 10 to 15 minutes before carving.
* Use a good carving knife and keep it sharp.
* Place the pork so it can be held firmly on a flat surface. A carving board to catch the juices is ideal.
* Carve roast across the grain to ensure the slices are more tender when eaten.

Serve with apple sauce and gravy- the 'king' of roasts- and mashed potatoes or a tray of roasted vegetables- kumara,parsnip, carrot, onions, potato

Mike's Tips:

* Using a meat thermometer is an easy way to ensure the meat is cooked the way you enjoy. Insert into the thickest part of the meat avoiding contact with bone.
* As a general guide pork takes an hour per kilogram to roast at 160oC-170oC.
* Carving across the grain gives a more tender slice of meat. Improved farming, hygiene and refrigeration means that pork is safe and delicious when still pink

For more recipes, visit www.recipeland.com