Roast pork

[SuperWoman]

Hi, I am making a roast pork for dinner tomorrow for some guests and I have never cooked one before. Is it the same as roasting a beef, lamb, etc?? How do I get the crackling all crunchy? How do you do yours?

Any help will be appreciated. Thanks girls.:flowerz:

[Jesska08]

with mine i cake the butter around it and pour salt over the ubtter an smooth it with a knife

then put it in the oven at 220 for 20 mins

and then turn it to 180 for 2 - 3 hours or however long it takes till u can put ur knife in and out easily without struggling to pull it out!!

good luck!

[84zsazsa]

I cook the pork as you have said.....the same as lamb or beef.

Crackling.......I cheat,

I cut the skin off.....salt it and do it under the grill above the oven :D, just before the roast is ready.

Guarentee's perfect crackling and is easier to keep an eye on.

Hope that helps,

Danni

[Miss_Vicki]

I coat the top with spray olive oil , cover the top with salt rub it in an then sprinkle some more over Pre heat at 220c

Then for about 1 1/2 kg pork i would cook at 220c for 20 mins or so in a open dish then for about 2 hrs on 180

[subaruforestermum]

I make slices in my Pork roast, diagonally....

I rub a little olive oil into the skin, then rub salt into too....

And bake in the oven...

[Yummy Mummy of 5]

Make sure the crackling has been scored or you may need to do this yourself (this is what the slits in the skin are called). Then rub some oil and then some salt into the skin.

Bake at about 210 for 20 mins or until the crackling starts to bubble, then turn down to 160 for about 1 hour (for a 1 1/2 kg piece). Don't worry if the crackling doesn't actually turn out - just cut it off the pork and stick under the grill for a few minutes. Keep an eye on it though as it cooks really quickly and will burn in a second.

[Renenet]

:iagree:

Id like to offer my services as a taste tester...just to make sure everything turns out alright...

I looove roast pork!

Oh and if your going to grill the cracking do the underside first it helps to get rid of all the chewy fat so it melts in you mouth <insert drooling smile here>

Mmmmm

[Becbabe]

We had a terrific roast pork on the weekend - ours was massive though (4kg!) so if you've got a big one:

Rub the skin with a paper towel
Score the skin in lines about 1-1.5cm apart (if not already done)
Rub salt into the skin
Cook in a preheated 250deg oven for half an hour, then turn it down to 180deg for 2hrs 40mins.
If you're doing roast vegies, they'll take an hour at this temp.
When you take it out of the oven, loosen the crackling from the fat underneath so it all comes off in one piece, lay on paper towel, then cover the pork with foil and rest for 10mins before cutting (lets the meat settle so you have juicier, more tender meat)

It was done perfectly, we have a fan forced oven for reference. mmmmm it was yum, DP and I ate all the crackling up straight away! :D

HTH - good luck!

[trouble]

I coat the top with spray olive oil , cover the top with salt rub it in an then sprinkle some more over Pre heat at 220c

Then for about 1 1/2 kg pork i would cook at 220c for 20 mins or so in a open dish then for about 2 hrs on 180

This is how I do mine, so I can say, yummy yummy!!!!!:yes:

[SuperWoman]

Thanks girls, you are gems!!:flowerz::flowerz:

Also, one more question, do I have to cover the pork with foil when cooking at all??

[Renenet]

Oooo no! just makes it soggy

[SuperWoman]

Ok, cool, wasn't sure. Hope it comes out tomorrow, lol.:flowerz::flowerz:

Thanks girls :hugs:

[trouble]

NO NO NO!!!:no: dont do that,

And remember, when yoou first put it in, have high heat to get the crackle, but after 20 mins roughly, turn it down, or your meat will dry out. :)

Good luck.

[SuperWoman]

Thanks Trouble!!:hugs::hugs:

[Jesska08]

have u done the roast yet?? did it turn out ok?

[SuperWoman]

Not yet, lol. I will pop it in the oven once DS goes down for a nap. Hope it turns out ok!!:fingerscrossed:

[SuperWoman]

Ok, it's all in the oven. Hope it comes out!!:chef::chef:

[SuperWoman]

I have turned the oven down to 180 and set the timer for 2 hours now. are you sure the crackling won't burn in this time??

[Jesska08]

super sure. thats exactly wat i did on monday night n it turned out perfect

[SuperWoman]

Thanks heaps, it's looking great already!!:)

[trouble]

:yelclap::yelclap: YAY I will be over for roast pork soon :laughing:

[SuperWoman]

Thanks girls the roast pork was delicious and the crackling was devine!!:thumbsup:

Everyone loved it!:goodvibes:

Thanks heaps for the tips!!:hugs::hugs:

[PrincessDani]

I know you've already made it so it probably seems silly but I have something I do to my pork roast that makes it just that little bit better. Instead of stewed apples over your pork I roast my apples!!!

In the last 30 minutes of cooking put quartered apples in with the rost they are delicious.

For extra flavour dip the apples in melted butter and roll in hazlemeal then pop them in the oven it is delicous. Always a croud pleaser:yes:. Glad you enjoyed your roast.