Expert guide > Complete guide to roast pork

When it comes to the crunch, it's hard to resist a plate of tender roast pork with perfect crispy crackling. Learn the art of roasting pork with food editor Michelle Southan's easy guide.

Are the words "roast pork and crackling" enough to make your mouth water? Then this guide is for you. Roast pork is easy to prepare and tastes too good to be eaten only at Christmas or on special occasions. With a little know how, you and your family can enjoy succulent, tender meat and crispy rind at any time of year.
This guide will show you all you need to know about the art of roasting pork.

Roast pork know-how: Follow these tips for buying, storing and cooking
your pork.

CHOOSE YOUR CUT
If you want crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder. If you don't want crackling, choose a rindless cut such as pork scotch fillet or topside (mini roast pork). These cuts have less fat, so they're healthier as well.

STORE IT SAFELY
As soon as you get home, store your pork in the coldest part of the fridge. If you're not cooking it within two days, you can freeze pork for up to six months. Place the pork in an airtight container or sealable plastic bag. To thaw, place the frozen pork in the fridge for 24 to 48 hours, depending on the size, or until thawed.

TIME IT RIGHT
As a general guide, when roasting pork with rind, preheat your oven to 220°C to crisp the rind, then reduce the temperature to 180°C to finish cooking the meat.

MAKE IT MEDIUM
To enjoy your roast pork at its juicy best, cook it to medium so there's still a hint of pink in the centre. Contrary to popular belief, pork doesn't have to be cooked all the way through, and overcooking makes the meat tough and dry.

LET IT REST
After removing your pork from the oven, cover the roasting pan with foil and set it aside to rest for about 10 minutes before carving. This allows the juices to settle, which helps keeps the meat tender and moist.

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How to get perfect crackling
One of the reasons roast pork is such a favourite is the delicious crispy crackling. The secret to getting it right is the combination of oil, salt and high heat. Follow these tips to achieve a perfectly crisp, crackled rind every time.
• Buy pork with a generous covering of fat and rind.
• Allow the meat to come to room temperature before cooking.
• Make sure the pork rind is very dry, as any moisture can prevent it from crackling. If you're roasting pork that has been frozen and thawed, pat it dry with paper towel.
• 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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