Roasting Pork Joints

Pork Loin or Leg Boned & Rolled with excellent Crackling:

Make sure with all these joints that the skin is scored well!!!!

• Remove the joint 15 Minutes before cooking
• Rub Salt in to the Skin and cover with a clean dry cloth and leave.
• Preheat your oven to 220°c, or Gas mark 7 for 5 Minutes.
• Roast at 200°C (Gas Mark 6) for 20 Minutes,
• Reduce oven temperature to 160 °C (Gas Mark 4) and continue to roast for 50 minutes to the Kg (25 minutes to the pound)
• Remove from the cooker and check the juices run clear.
• Rest for 20-30 minutes before Carving

If you like Rosemary and Garlic, add these the the to the roasting tray before cooking.

Pork Belly with excellent Crackling:

• Remove the joint 15 Minutes before cooking.
• Rub Salt in to the Skin and cover with a clean dry cloth and leave.
• Preheat the oven to 220°c, or Gas mark 7 for 5 Minutes.
• Cover with Tin Foil & Roast at 200°C (Gas Mark 7) for 60 Minutes,
• Remove Tin Foil & raise oven temperature to 220 °C (Gas Mark 8) for 20-25 mins This is to finish the crackling off
• Rest for 15-25 minutes before Carving.

For an eastern twist remove the skin from the belly before cooking and add Star Anise to the baking tray, rub Chinese five Spice, crushed Ginger, Soy sauce a little soft brown sugar and Chilli in to the meat, and place the lid on.

After half an hour, remove from the oven and baste with the juices, repeat every half hour or so....

Serve with stir fry veg & cous cous or sweet potato fries and steamed vegetables to give you 2 suggestions, but the options are only restricted by creativity.

Enjoy.