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Expert guide > Complete guide to roast pork
Complete guide to roast pork
Use a sharp knife to score the rind by making cuts to the fat layer, about 5mm apart. This allows moisture and fat to run out of the rind, which makes it crisp.
Rub a little oil and salt over the rind and into the cuts - this helps to draw any moisture out of the rind and makes it crackle.
Start by roasting the pork at a higher temperature until the rind starts to crackle. Then, to finish roasting the meat, reduce the oven temperature so it doesn't dry out.
WHAT YOU NEED
Keep these kitchen tools handy when cooking roast pork.
A sharp knife for scoring the rind.
Paper towels for drying off any moisture on the pork rind.
Salt for rubbing into the rind for making the crackling.
Unwaxed white kitchen string for tying a stuffed pork roast at regular intervals to secure.
A roasting pan for cooking pork.
Foil to cover the pork when resting.
A carving fork and carving knife for carving the cooked pork.
To get the complete guide to roasting pork, plus some great recipes, pick up the August issue of Good Taste.
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Rub a little oil and salt over the rind and into the cuts - this helps to draw any moisture out of the rind and makes it crackle.
Start by roasting the pork at a higher temperature until the rind starts to crackle. Then, to finish roasting the meat, reduce the oven temperature so it doesn't dry out.
WHAT YOU NEED
Keep these kitchen tools handy when cooking roast pork.
A sharp knife for scoring the rind.
Paper towels for drying off any moisture on the pork rind.
Salt for rubbing into the rind for making the crackling.
Unwaxed white kitchen string for tying a stuffed pork roast at regular intervals to secure.
A roasting pan for cooking pork.
Foil to cover the pork when resting.
A carving fork and carving knife for carving the cooked pork.
To get the complete guide to roasting pork, plus some great recipes, pick up the August issue of Good Taste.
PhotographyBen Dearnley Styling Kristen Wilson
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