You already know we are kind of passionate about our pork here! So you can imagine we are also particular about our roast pork.
In the years before pigs…. we hardly ever cooked roast pork. Why? Well it is really difficult to get nice pork. The stuff they sell in the supermarkets ain’t pork folks! That pinky/grey lump is pumped full of water (not to mention all the other harmful things). And also it does not have skin on!
In the years before pigs…. if I cooked pork, it would mean a trip to the butcher to ask him to cut a piece specifically for me and please LEAVE THE SKIN ON! They used to think I was mad… you got comments, even from butchers, that ‘people don’t like the fat on’. For God’s sake how do they expect to cook the meat if there isn’t some fat on it????
Let me tell you a Roast Pork dinner is not complete without crackling!
When we were kids there used to be fights about who got the crackling!
Now we are constantly being asked by people how to cook a roast pork.
There was even a conversation on twitter the other day, where other pork producers were saying that they are constantly asked too!
So, folks, here’s how we do it.
- I piece of free-range, gm free Pork (with the skin on)
- Maldon Salt
Preheat oven to 200 deg C/390 deg F/Gas Mark 6
Weigh your joint.
With a very sharp knife score the skin.
Dry the skin thoroughly with kitchen paper. Try also to get down into the cavities created by scoring.
Sprinkle liberally with Maldon Salt.
Place meat on roasting rack in roasting tray.
Roast for 20 minutes at the above temperature, then reduce temperature to 170 C/330 F/Gas Mark 3 and continue roasting for 35 minutes per lb.
Allow your meat to ‘rest’ for a few minutes when you take it out of the oven.
For extra pleasure….. put your roast potatoes into the tray allowing any fats from the meat to drip down onto them.