Whats the best bit of Pork to do a roast with?

Question

I also want good crackling, how do I get it?

Answer 1

The way to get good crackling is to buy the best pork you can get - not that low grade stuff from Tesco - but best free range pork. Leg is great, but loin and shoulder is good too. Make sure the skin is well scored, rubbed with salt and dried before oven roasting. Make sure the oven is set to a really hot 220 degrees C, cook for between 20 and 35 minutes at this temp depending on the size of joint, then reduce the temperature to 160 degrees C for the remainder of the cooking time. Another way to get good crackling is to cut-off the skin and deep fry it until crispy.

Answer 2

Loin of pork is the best.

Pork Crackling is the British name for the salted crunchy pork rind produced when roasting a joint of pork. This is eaten whilst still hot and served with a traditional Sunday roast dinner [a traditional British main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments].

The heat of the oven causes the fatty pork skin to dry, bubble up and become crunchy. The layer of fat underneath is retained, and can be eaten with the skin or removed.

Answer 3

Belly of Pork is best if you like crackling. Get the Butcher to score the rind, rub salt in and roast in a fairly hot oven, basting
every so often.....Great!!!

Answer 4

Leg is the best although shoulder is sweeter. Score the skin with a very sharp knife every half centimetre - rub in sea salt, mustard powder and dribble a little white wine vinegar over. Increase the heat to high for the last 20 minutes of cooking.

Answer 5

My preference is shoulder as well.

For extra crisp, this is a trick I learned from the chinese way of cooking belly pork; score the skin, place in the sink and pour a whole kettle of boiled water over it. THEN rub the roast with salt and/or whatever else you like (I do a rub of salt, dark brown sugar, cinnamon, thyme, nutmeg, black pepper and cayenne [ground chili pepper - to taste]).

Cheers & good luck!

Answer 6

I normally prefer shoulder. Score the fat and rub it with salt, then roast it in a tray covered with foil. Once its done, remove the fat with a sharp knife and place on a baking tray and continue to cook in the oven while the meat rests. Carve it up and enjoy with apple sauce. Mmmmm. I'm having pork tonight. Oh yes!

Answer 7

Pork loin joint or pork fillet.....crackling - score the skin with a sharp knife & rub in salt

Answer 8

you score the pork skin with a sharp knife, then you rub salt into it... cook as normal and for the last hour turn the heat up a bit... rock hard crackling... mmmm....dribble....

Answer 9

I like a good pork shoulder in the crock pot!!

Answer 10

loin salt+peper the fat lovely crackling