Last updated on April 16th, 2025
Ask the butcher to cut the rind closely and deeply in order to make carving easier. Rub the outside with salt and oil before cooking, as this results in a good crackling. Put the joint on a rack and roast in one of the following ways:
High-temperature method
In a hot oven (220°C), allowing 25 minutes per 0.45kg, plus 25 minutes for joints with bone; this gives very crisp crackling.
Moderate-temperature method
In a fairly hot oven (190°C) allowing 30 – 35 minutes per 0.45kg for boned and rolled joints. This gives a fairly crisp crackling.
Serve with boiled, mashed or roast potatoes and a green vegetable, celery or onions; brown gravy and apple sauce are the accepted accompaniments.
Below is a list of the most usual cuts of pork:
Leg (whole or divided): Roast
Shoulder: Roast or braise
Loin: Roast; Grill or fry when divided into chops
Belly: Roast, boil, braise
Spare Rib: Roast, Grill or Fry when cut into chops
Pork cubes: Stew or use in pies
Pork must always be well-cooked and should never be served even slightly underdone. To counteract its richness, it is usually served with a sharp accompaniment.
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