Roast Pork

Method

To Roast Pork:

• Preheat the oven to 160°C or 170°C.
• Weigh the __pork roast and calculate the cooking time using the chart below. If a meat thermometer is available, insert it into the thickest part of the meat.
• Place the __pork roast, with the layer of fat uppermost, on a rack in a roasting pan. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives a better heat circulation around the meat.
• Cook the pork roast the required length of time, until the juices run clear when the meat is pierced with a thin knife.
• If using a meat thermometer, use 71°C for 'medium done' pork and 76°C for 'well done' pork.
• Remove the roast from the oven and rest in a warm place for 10 to 15 minutes. This allows the pork to firm up and the juices to settle and it makes it easier to carve.

For Crisp Crackling:

• Brush the well-scored rind with oil and sprinkle lightly with salt.
• Roast the pork. When cooked, remove from the oven and remove the rind. Leave the pork to rest.
• Place the rind under a preheated grill and grill until the crackling puffs and crisps.