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