Best way to roast Pork.?

Question

My mother in law used to roast pork and it was great. The crackling was crisp and the meat was tender and juicy.The problem is I don't know how she cooked it or which cut she used.Every time I try to roast pork it turns out dry and hard. I've tried cooking it fast,slow,covered,uncovered but it always turns out crap.How is it done please?

Answer 1

Try this way... Good luck & enjoy!!!


Preheat the oven to 200C/400F/Gas 6.
2. When you're ready to cook the pork, rub a little oil over the skin and then rub in a generous amount of sea salt on top of the skin and into the score lines.
3. Cut the onions in half and sit in a roasting tray cut-side up with a trickle of oil. Place the pork on top and cook for 20 minutes before reducing the heat to 180C/350F/Gas 4 and cooking for a further 1 hour 20 minutes. There is no need to baste the pork during cooking as the skin does the job for you, keeping the meat moist as it becomes crisp.
4. When cooked leave for about 15 mins to rest.

Answer 2

I always use Loin of Pork. Go to a good butcher to buy your Pork.
Look for a piece of Pork that has a lot of fat under the rind. The meat should be light coloured. The more fat under the rind the better crackling you will have. The butcher will help you to choose a good piece. Ask him to score it for you.

Preheat your oven to 220C/425F.

Rub the rind with salt and then with a little oil.

Put the Pork in the oven. It will take about 20 minutes for the crackling to go crisp. Keep an eye on the Pork. Don't let the crackling burn. After 20 minutes turn the oven down to 180C/350F for the remainder of the cooking time.

You will need to get the butcher to weigh the Pork so that you can calculate the cooking time.

30 minutes a LB + 30 minutes.

Make sure the Pork is cooked. Juices should run clear. Put it back in the oven for a bit longer if there is any sign of Pink juices.

Answer 3

Roast Shoulder Of Pork Delia

Answer 4

No no no! You must rest the pork in the fridge uncovered to let the fat dry. (Overnight is good) It wont crisp if you put it in the oven straight from the packet. Score it well and push Sea Salt into the score marks. Roast on High 225 dg for 30 mins then cook as per the weight.

People tend to Overcook pork as they are scared of what it may do if it is undercooked. Stab it with a skewer in the middle and if the juices run clear it is done. Dont forget to "rest" it for 20 mins before carving as this relaxes the meat.

Answer 5

Roast Loin of Pork with Herbs and Spiced Apricots

This Christmas recipe for pork uses the loin, which yields lots of crunchy crackling, roasted with aromatic herbs. It is served with a sweet and sour sauce made with our Spiced Apricot and Orange Chutney simmered with some sweetish white wine such as Riesling. Crisp roast potatoes and Traditional Braised Red Cabbage with Apples make a wonderful accompaniment for this. If you do not have an apricot chutney, then I suggest serving this with a classic apple sauce and some prunes in Armagnac.


Serves 8

Ingredients
1 loin of pork, weighing approximately 4 lb (1.75 kg), with the skin scored


some tiny sprigs rosemary


some tiny sprigs thyme


3 or 4 cloves garlic, cut into slivers


1 level tablespoon coarse sea salt


½ small onion


freshly milled black pepper


For the sauce:

½ oz (10 g) plain flour


1 pint (570 ml) Riesling


3 tablespoons Spiced Apricot and Orange Chutney (click here for recipe)


grated zest ½ orange


salt and freshly milled black pepper


Pre-heat the oven to gas mark 9, 475°F (240°C).

Click here for Donald Russell meat


When you buy a piece of pork always look out for a dry skin – the drier the skin, the better the crackling will be. If it does look at all damp, dry it as much as possible with a cloth and leave it uncovered in the refrigerator till needed.

When you are ready to cook the pork, place it on a board and tuck little sprigs of rosemary and thyme in between the scored fat. Make little slits all over the joint with the tip of a knife (particularly near the bone) and insert the slivers of garlic in them – and a few herbs here and there as well. Now rub the surface of the skin all over with coarse sea salt and a sprinkling of pepper: this will help to give crunch to the crackling. Place the joint in a roasting tin, slipping half an onion underneath to give a good colour and flavour to the sauce in due course. Don't add any fat at all, as there is more than enough in the pork. Roast on the highest shelf in the oven for 20 minutes, then reduce the heat to gas mark 5, 375°F (190°C), and continue to cook for a further 1¾-2 hours.

When the pork is cooked, remove it to a warmed plate, leaving the pan juices and fat in the roasting tin, and keep warm. To make the sauce, discard the onion and spoon off all but 1 tablespoon fat from the roasting tin, retaining the pan juices. Then sprinkle in the flour and mix to a smooth paste. Place the tin over a gentle heat and, using a wire whisk, gradually whisk in the wine, little by little, until you have a smooth sauce. Let it bubble and reduce for a few minutes, taste to check the seasoning, then finally stir in the chutney and orange zest. Simmer for about 5 minutes, then pour the sauce into a jug to hand round separately with the meat

Answer 6

Firstly, use a lot of fresh rosemary and add salt and pepper.
If your pan does not have a lid, I would suggest that you use baking plastic bags (because pork has tendency to dry). Make holes in the bottom of the plastic bag.
Add two cups of white wine and water, add chopped onions and add potato halves in the same pan but do not place in the plastic bag.

Roast for 1hr15min @ 220degrees and in the meantime turn pork once.
The potatos will taste very good becasue what happens is that the fat of the pork melts and mixes up with wine&water and this adds further aroma to your food.
A glass of white wine compliments as well (remember do not drink if you are driving!!)
Tip: Leave the pork for 20 minutes out of the oven before cutting it, this will avoid the meat from breaking into pieces.

Bon Apetit!!

Answer 7

I cook any cut of pork in a slow cooker. I cook the roast frozen on high until the meat falls apart. I put in with it thyme garlic power onions and either sauerkraut or a jar of red cabbage, carrots, green beans. When the meat is done, spoon it out and put in a dish, pour remaing stuff in a pot and make gravy. Serve over noodles.

Answer 8

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Apple-Roasted Pork
From


The sweetness of apples and carrots goes well with the pork's savory flavor. Serve with crusty bread.

One 3-lb boneless pork roast, tied
4 apples (any tart variety, such as Macintosh or Baldwin), peeled, cored, and cut into eighths
4 large carrots, peeled and cut into 2-inch pieces
1 large Vidalia onion, peeled and cut into eighths
About 1 cup apple cider or apple juice
1 tablespoon light-brown sugar or honey
Salt and freshly ground pepper

Prep time: 15 Minutes
Cooking time: About 75 Minutes

1. Preheat oven to 350 degrees. Place pork in a medium-size roasting pan or an ovenproof skillet. Surround with apples, carrots, and onions. Pour 1/4 cup cider over meat and vegetables; sprinkle sugar (or drizzle honey) on top of meat. Season with salt and pepper. Roast for 30 minutes.

2. Meanwhile, heat the remaining 3/4 cup cider in a small saucepan over very low heat, simmering until somewhat thickened, 15 to 20 minutes.

3. Remove roast from oven and pour half the reduced cider over the meat, then roast another 30 minutes. Remove from oven and pour remaining cider over meat and vegetables; roast another 15 minutes, or until the internal temperature reaches 155 to 160 degrees on a meat thermometer.

4. Let roast sit about 5 minutes, then slice thinly and serve with pan juices, apples, and vegetables.

FREEZE-EASY: Wrap dish tightly in a double layer of aluminum foil. After thawing, reheat in a 275-degree oven for 20 to 30 minutes, or until warm; or follow your microwave's directions.

Answer 9

I know this is supposed to be a Christmas recipe, but it's great all year round, and Delia even includes tips on how to get the best crackling, which should do the job for you!

http://www.deliaonline.com/recipes/roast-loin-of-pork-with-herbs-and-spiced-apricots,917,RC.html

Enjoy - and make sure you buy British!

Answer 10

hello the best way to roast your pork is to make sure it is well scored all over then wash it in cold water and then rub salt all over it and don't cook it for to long cook at about 180%c for about 20 minutes to thre pound plus 20 minutes and it will be bloody marvelous honest iam a chef for 54 years that how i have allways cooked it verrnon,W,