The secret to a great Roast Pork

I am far from a domestic goddess, and I don’t cook often and why I do venture into the kitchen, it usually turn out to be a complete nightmare. It’s not that the food isn’t good, it’s just that it is sometimes, well, a little odd. You see, recipes to me are a guideline, not an actual formula. So I tweak, and sometimes it’s a mess, and sometimes, it turns out well. This is one that turned out well, so I am documenting the recipe for two reasons: 1. so I have it when I need it again and 2. so anyone else who wants to know how can find it.

Start with a great piece of pork (a loin or belly that’s been tied up with string is great for this) and then some olive oil, salt and some black pepper.

Take note of the pork’s weight (you will need this a little later to work out the cooking time)

Put the oven rack in the centre of the oven

Pre-heat the over to 240 Degrees C for a normal oven or 220 Degrees C for fan assisted ovens

Line the roasting pan with heavy foil (shiny side up), add some olive oil and place in the oven to heat up (the foil makes it easier to clean out the roast pan later)

Score the skin of the roast with a sharp knife, making sure to not cut through the string

Rub the roast with a handful of olive oil, and then rub the salt and black pepper all over the saddle of the roast (the fatty bit).

Wait until the oven is hot, and carefully take the pan with the hot oil from the oven, and place the pork roast in the pan (fatty crackling side up) and put in the oven for 20 minutes

Once the twenty minutes is up, lover the heat to 190 Degrees C (normal) or 170 Degrees C (fan assisted) for the required cooking time. To work out how long you need to cook the pork for, you need to leave the pork in the oven for half an hour per 450 – 500 grams. So if your roast is 1.5 kilograms (as mine was), round to 1 1/2 hours.

Once this is done, turn the heat back up to 240 Degrees C (normal oven) or 220 Degrees C (fan assisted) for a final 10 minutes and voila’! You have a roast pork with crackling.


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