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An excellent method for roasting a joint of pork that is almost always guaranteed to produce juicy, tender meat and a delicious, crispy crackling.
- 1 × 2kg roasting joint of pork
Preparation Time: 5 minutes
Cooking Time: 2 hours 35 minutes
- Preheat the oven to 250°c.
- Make deep cuts through the rind and fat (but not through the meat) in straight lines with a sharp knife, running down the curvature of the pork. Make the cuts about 1cm apart.
- Pat the pork rind dry with a piece of kitchen paper, place the joint in a roasting tin and season with salt.
- Put the pork in the oven on the middle shelf.
- After 20 minutes, turn the oven down to 200°c and cook the pork for a further 2 hours.
- Remove the pork from the oven, transfer it to a plate and wrap a piece of tin foil around the pork, leaving the crackling exposed. Allow it to rest for 15 minutes.
- Transfer the pork to a chopping board and, using a long serrated knife (e.g a bread knife), cut into slices through the slits in the crackling and serve.
- To make the best crackling, choose a cut of pork with plenty of fat under the rind, such as shoulder of pork. This is because blasting the pork with a high heat at the beginning blisters the rind (making it crisp), while the fat protects the meat from drying out.
- Cooking times will vary, depending on the size, shape and weight of the piece of meat, but generally it is 20 minutes at 250°c followed by 1 hour per kilo at 200°c.