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  1. #1
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    nigelandjan's Avatar
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    Tips to cook the perfect roast pork joint.

    Right,, now then ,,,,, I was fed up with buying various pork joints trying various methods / times/ temperatures etc to cook a nice piece of pork with some mega crackling on the top of it ,, so after all this experimenting and still ending up with something as edible as a wheel chock , and about as tasty , I decided to do some serious research , and this is what happened.

    Nothing too complicated just follow for the perfect roast pig.

    1. Pre warm oven to 190 degrees ( fan ) or 200 standard.

    2. Leave joint out fridge about 1 hour prior to warm up a bit.

    3. Dry the joint with kitchen paper thoroughly .

    4. Score the rind many times with a very sharp knife ( but not quite through to the fat )

    5. Rub in salt to the rind .

    6. Place in roasting tray on the BOTTOM shelf of the oven .


    Now then weights and times .

    1 hr - 15 mins per kilo .

    This will give you the most perfect crisp / tender joint of pork . DONT be tempted to up the temp or you will ruin it ( tough ).

    The weight of the bit I cooked today needed 3 hours exactly , so I started it off at 2pm cooked at 5 pm rested oven up to 200 for my roast pots and york pudds , ready at 6 pm

    Hope this helps someone cook a nice piece of meat .

    Sorry no pics today as when I took it out the oven went to the ol carsey came back into the kitchen saw the crackling had dissapeared walked into the living room and you know who sat there knawing a bleedin great lump of it
    I'm proud of my 38" waist , also proud I have never done drugs

  2. #2
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    can123's Avatar
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    We don't worry too much about the crackling down here in Wales. It's the stuffing that takes up our thoughts.

    Start your pork at the top of the oven if you are after crackling and move it down to the bottom later. I'd give you a website address but there's a bloke here who would relegate this thread to the Moron section if I did. Anyway, do a search for "roasting pork" and look at the BBC site. It uses cider as well. I don't use cider myself as it does not go well with sage and onion stuffing. I use apple sauce with the cooked pork instead.

  3. #3
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    Quote Originally Posted by nigelandjan
    you know who sat there knawing a bleedin great lump of it
    Does she like standing up for a week?

    Poor show no pictures - 6/10

  4. #4
    sabaii sabaii
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    I thought you were meant to put it on the top shelf for the first half hour at gas mark 9 to get the crackling crispy ?

    Is Jan still chewing on your crackling ?

  5. #5
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    nigelandjan's Avatar
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    Yes I take the point about the top shelf bit BUT when I have done this in the past this has allways toughened the meat up . If you give it a go this way you will get the most perfect crackling and more importantly just the most melt in the mouth tender meat , even if you had plastic teeth you could eat this one
    I agree OO its a poor job without the pic but it looked a bit sad with the crackling dissapeared

    I might well do another one around xmas time so I will have me Canon at the ready as it comes out the oven and stick one on here for you

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