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    How To Roast Pork

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    wozuiren
    This document provides instructions and tips for roasting pork. It recommends giving the pork an initial high heat blast before lowering the temperature to cook the meat thoroughly while crisping the skin. Cooking times vary depending on the size of the joint but are roughly 30-35 minutes per 500g plus 30 minutes at high heat initially. The pork is ready when an inserted thermometer reads 75C. Allowing the cooked pork to rest before slicing helps retain its juices.

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    How To Roast Pork

    Uploaded by

    wozuiren
    44 views4 pages
    This document provides instructions and tips for roasting pork. It recommends giving the pork an initial high heat blast before lowering the temperature to cook the meat thoroughly while crisping the skin. Cooking times vary depending on the size of the joint but are roughly 30-35 minutes per 500g plus 30 minutes at high heat initially. The pork is ready when an inserted thermometer reads 75C. Allowing the cooked pork to rest before slicing helps retain its juices.

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    How to roast pork

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    This document provides instructions and tips for roasting pork. It recommends giving the pork an initial high heat blast before lowering the temperature to cook the meat thoroughly while crisping the skin. Cooking times vary depending on the size of the joint but are roughly 30-35 minutes per 500g plus 30 minutes at high heat initially. The pork is ready when an inserted thermometer reads 75C. Allowing the cooked pork to rest before slicing helps retain its juices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views4 pages

    How To Roast Pork

    Uploaded by

    wozuiren
    This document provides instructions and tips for roasting pork. It recommends giving the pork an initial high heat blast before lowering the temperature to cook the meat thoroughly while crisping the skin. Cooking times vary depending on the size of the joint but are roughly 30-35 minutes per 500g plus 30 minutes at high heat initially. The pork is ready when an inserted thermometer reads 75C. Allowing the cooked pork to rest before slicing helps retain its juices.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    The guide provides tips for properly roasting a pork joint, making crispy pork crackling, and includes a recipe for roast pork with apple gravy.

    The steps include giving the pork an initial high heat blast, then reducing the heat and cooking for 30-35 minutes per 500g, checking the internal temperature, and allowing it to rest before serving.

    Tips include scoring the skin, drying it out overnight in the fridge or pouring boiling water over it before cooking, being careful not to cut through to the meat when scoring, and separating the skin to cook at a higher temperature if needed.

    How to roast pork https://www.goodtoknow.co.

    uk/food/how-to/how-to-roast-pork-294839

    How to roast pork

    Samuel Goldsmith May 16, 2020 5:00 am

    This how to roast pork guide has been triple tested in in the GoodtoKnow Test
    Kitchen, to guarantee some delicious results.

    Perfect on a Sunday afternoon, this tasty roast pork recipe also includes advice on
    how to make a delicious apple gravy, which is the perfect match alongside the meaty
    joint of pork – a tasty sweet and savoury combination. We made this version using
    enough ingredients to serve around six people. If that’s too much for your gathering,
    don’t worry. We also have loads of ideas for roast pork leftovers too.

    Our simple step-by-step roast pork recipe is full of helpful advice on how to prepare
    and roast a whole joint of pork, with mouth-watering results. We’ve also included tips
    from our Test Kitchen experts – including their secrets to creating the perfect pork
    crackling.

    Pork leg, shoulder or loin all make good joints for roasting. A piece of meat that’s
    been boned and rolled is easiest to carve, and you might want to consider investing in
    a sharp knife. As, when roasting the pork, you’ll need to pierce the flesh – if the juices
    run clear, the pork is cooked; if it’s still pink, it needs cooking for longer. Generally,
    outdoor-reared, free-range pork has a thicker layer of fat, which keeps the meat more
    moist during cooking.

    Love a good roast? For more recipes, including how to make the perfect gravy and
    roast potatoes, take a look at all of our roast dinner ideas.

    Before you get started, we’ve answered some FAQ’s:

    Roast pork, Alamy

    Before you get started, we’ve answered some FAQ’s:

    Do you cover pork when roasting?

    1 of 4 5/27/2020, 9:06 AM
    How to roast pork https://www.goodtoknow.co.uk/food/how-to/how-to-roast-pork-294839

    If you’re cooking a joint of pork, which has a fatty layer of skin you want to make into
    crackling, definitely do not cover your pork. It will make the skin soft and chewy.
    Some joints of meat require covering to ensure that they do not dry out or brown too
    heavily. This isn’t a problem with roast pork because the fat keeps it lovely and moist
    and you want the top of the skin to crisp up. If you remove the skin to make crackling
    separately then you might want to cover the meat to stop it from burning at the end of
    cooking.

    Once you’ve have finished cooking the roast pork, you might want to cover it to keep
    it warm when resting. Resting is important because it makes the meat juicy and more
    succlent. We prefer to take the crackling off before covering in foil, so that any steam
    coming off the joint doesn’t cause the crackling to go soft.

    How long does it take to cook a 1kg or 2kg joint


    of pork?
    As a general rule of thumb, it takes 30-35mins per 500g plus around 30min on high
    at the beginning to cook a joint of pork. If you are used to lb rather than grams then
    500g is just over 1lb. The high temperature at the beginning is important because it
    gives the crackling a good head start before cooking the meat.

    So, 1kg of a joint of pork will take 1hr to 1hr 10 minutes + 30 minutes high at the
    beginning.
    And, 2kg will take 2 hr to 2hr 20 + 30 minutes high at the beginning.

    If you have a meat thermometer, check to ensure the pork is at least 75C. Other
    meats will not need to be as hot but it is very important that pork is cooked properly.
    The UK Food Standards Agency say pork needs to reach an internal temperature of
    75C for 2mins in order to kill off any harmful bacteria. Don’t let this worry you
    though, pork is safe to eat as long as you cook it properly.

    Meat thermometer

    What temperature should roast pork be cooked


    at?
    Our Test Kitchen recommend that you give pork an initial heat blast at 220C/Gas 8
    for 30mins before reducing the heat to 180C/Gas 4 for the rest of the roasting time
    (30mins per 500g/1lb). This is for a pork roasting joint such as rolled shoulder, leg or

    2 of 4 5/27/2020, 9:06 AM
    How to roast pork https://www.goodtoknow.co.uk/food/how-to/how-to-roast-pork-294839

    pork loin.

    Some joints of pork, for example pork belly, are cooked for much longer at the same
    temperature of 180C/Gas 4. Jamie Oliver cooks his pork belly for up to 1hr per kg, but
    gives a slightly longer heat blast at the beginning – around 40-50mins. Gordon
    Ramsay cooks his slow roast pork belly for 2.5hrs per kg with no heat blast.

    If the skin hasn’t become crispy by the end then you can put the heat up to 220C for a
    further 20-30mins but be careful not to overcook the meat. Our Deputy Food Editor,
    Rose, like to remove the skin from the meat at the end and put the skin back in the
    oven on it’s own (while the meat rests) at a higher temperature to make sure it’s super
    crisp.

    How to make pork crackling?


    The key with crackling is to make sure the skin is super dry. You can achieve this in a
    number of ways. Deputy Food Editor, Rose Fooks, likes to store the joint in the fridge
    over night after scoring the skin to really dry the skin out and then get it out an hour
    before cooking to ensure an even cook. Food Director, Elisa, likes to pour boiling hot
    water over the skin before cooking then pat dry again with a tea towel before re-
    seasoning and roasting immediately. Our Food Editor, Samuel, is always careful when
    scoring the skin to ensure that he doesn’t cut through to the meat which can release
    juices on to the skin and stop it from crisping up.

    If the skin is struggling to get crispy then you can, as Rose does, separate the skin
    from the meat and cook it at a higher temperature whilst the meat rests.

    Carving pork

    How to roast pork


    Ingredients
    2.3kg whole boneless pork leg joint, rolled
    2 cloves garlic, peeled and thinly sliced
    1-2tbsps sea-salt flakes
    2 onions, peeled and sliced
    Handful of sage leaves
    1 cooking apple

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    How to roast pork https://www.goodtoknow.co.uk/food/how-to/how-to-roast-pork-294839

    500ml pork stock


    1tbsp plain flour
    Salt and freshly ground black pepper

    4 of 4 5/27/2020, 9:06 AM

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