recipe - The perfect roast pork - The Guardian
The perfect roast pork
The best way of straight oven-roasting is to put your prepared joint on a rack in the oven tray. Preheat the oven to 240C/gas 9. Roast the pork at this temperature for 20 minutes, then reduce the heat to 180C/gas 4 for the remainder of the cooking time, between 20 and 30 minutes per 450g. This will depend on the size of joint and the amount of bone. A 1kg joint will serve four to six. I, however, use Fanny Cradock's method, which is to roast for the whole time in a preheated oven at 220C/gas 7 for about 23 minutes per 450g. There are also the cheaper and often forgotten joints. These are hand and spring, shoulder, spare rib and belly. The hand is the bit below the knee and above the foot. It is delicious meat with lots of crackling but requires quite careful cooking. Spare rib should be cooked as for leg. Shoulder I find better for pot-roasting, and belly is very good rolled and stuffed, and responds well to both methods.
Crackling: the real secret of crackling is in the scoring. Ideally your butcher will do this for you, or use a scalpel or Stanley knife rather than a kitchen knife. Score the loin about 3mm deep across its length in narrow strips. For other joints, crosshatch this to provide tiny squares which will crackle beautifully. Rub the rind first with salt and then with oil, rubbing in the salt (in the words of the late Fanny Cradock) 'as if into the face of your worst enemy'. The art of choosing pork is to remember that roast pork is indigestible without its fat, and that crackling is one of the world's great joys. The meat should be a good rich pink: too red and it won't taste as good; too grey and it will taste as it looks.
from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3
#Recipe
The best way of straight oven-roasting is to put your prepared joint on a rack in the oven tray. Preheat the oven to 240C/gas 9. Roast the pork at this temperature for 20 minutes, then reduce the heat to 180C/gas 4 for the remainder of the cooking time, between 20 and 30 minutes per 450g. This will depend on the size of joint and the amount of bone. A 1kg joint will serve four to six. I, however, use Fanny Cradock's method, which is to roast for the whole time in a preheated oven at 220C/gas 7 for about 23 minutes per 450g. There are also the cheaper and often forgotten joints. These are hand and spring, shoulder, spare rib and belly. The hand is the bit below the knee and above the foot. It is delicious meat with lots of crackling but requires quite careful cooking. Spare rib should be cooked as for leg. Shoulder I find better for pot-roasting, and belly is very good rolled and stuffed, and responds well to both methods.
Crackling: the real secret of crackling is in the scoring. Ideally your butcher will do this for you, or use a scalpel or Stanley knife rather than a kitchen knife. Score the loin about 3mm deep across its length in narrow strips. For other joints, crosshatch this to provide tiny squares which will crackle beautifully. Rub the rind first with salt and then with oil, rubbing in the salt (in the words of the late Fanny Cradock) 'as if into the face of your worst enemy'. The art of choosing pork is to remember that roast pork is indigestible without its fat, and that crackling is one of the world's great joys. The meat should be a good rich pink: too red and it won't taste as good; too grey and it will taste as it looks.
from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3
#Recipe
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