Roast pork

greencreeper · 29-12-2006, 00:51

I'm feeling restless, so I've been researching how to roast pork - I have a large piece of loin sat in the fridge, ready for the 1st

I'm think of doing the scoring thing (not that I fancy crackling), and sitting it on a few, rough-chopped onions. Need to buy a roasting tin - I chucked mine in a cleaning frenzy.

Any thoughts?

handyman · 29-12-2006, 01:03

I'll ask my mom, she is a wiz with pork and it always comes out superb.

Expect a posting tommorow.

greencreeper · 29-12-2006, 01:04

I await the post, handyman. My parents tend to roast everything slowly. For several hours. Suppose at least it is cooked.

yesman · 29-12-2006, 01:17

Quote:

Originally Posted by greencreeper

I await the post, handyman. My parents tend to roast everything slowly. For several hours. Suppose at least it is cooked.

Have fun........

http://www.bbc.co.uk/food/recipes/da...hc_67835.shtml

**Maggy J** · 29-12-2006, 01:19

Make sure the skin is scored through to the fat in thinnish slicings.Plenty of salt rubbed into the skin is a good idea.I also like to add ground ginger well rubbed in...

Cook well..pork needs to be cooked thoroughly but make sure you don't overdo it as it will dry the flesh too much.

By the way add some Bramley apple to those onions.

Will make great gravy.

My families favourite hot pot is made with thin boneless pork chops layered with onions AND slices of dessert apples.Add cider as well and you have a dish fit for a king.

bopdude · 29-12-2006, 01:36

My pork falls apart, no big secret cooking, simple as pie, score pork, smear in salt and pepper ( season to suit ) wrap in tin foil and then put the tin foil in a baking tray with a couple of inches of water, cook for about 3 hours ( depending on size ) on a low / medium heat, check on occasion to make sure all is well and water has not dried up, last half an hour's cooking, remove foil to crispen crackling. All water and juices / bits go into the gravey........... of course

Of course, everyone has there own way of doing things, a lot depends on preference.

HTH

Angua · 29-12-2006, 08:05

And for anyone who shouldn't use salt

marinade the skin side down in cider or wine vinegar for half an hour or so (a Nigella Lawson tip which works with even rubbery fat). I use a Stanley knife to score the fat as I can get nice thin scoring that way. Then cook in the lower part of the oven skin side up for 30mins per lb plus 30 minutes over, gas 5 or 190c (no foil as this increases the cooking time). Rest for 10 minutes before carving.

29-12-2006, 09:25

My secret is cook the meat at a low heat ie 160 degrees for ages covered in tin foil then when its cooked its not dry. If you want crackling simply turn heat up for last 20 mins(uncover the skin but leave foil over the meat#) or whiles your roast potatoes cook but beware the meat does not dry up in this time.

(pretty much the same as Bop actually

)

greencreeper · 29-12-2006, 19:11

Thanks everyone for the suggestions. Methinks tin foil is the way forward

handyman · 29-12-2006, 19:53

Sorry forgot to check with mum, have texted her now.

As far as I remember mom does not use water in the bottom of the roasting tray. I do a bit and use it to cook a few spuds in.

---------- Post added at 19:53 ---------- Previous post was at 19:22 ----------

Cookery mom has spoken.

non of this scorring and water malarkey.

Stick it in oven for 2-3 hours at 180. It's done when a skewers gets clear juices out of it.

Mom cooks a loverly pork joint.

superbiatch · 29-12-2006, 19:54

You gotta eat the crackling too!! Its the mutts nutz!

greencreeper · 29-12-2006, 21:54

None too keen on crackling - don't have the teeth for it

Zing - when you say "ages" are we talking, say, Sunday afternoon I should put it in, or early Monday morning?

poolking · 29-12-2006, 21:55

I have no front teeth so I just suck the crackling

29-12-2006, 22:00

Quote:

Originally Posted by greencreeper

None too keen on crackling - don't have the teeth for it

Zing - when you say "ages" are we talking, say, Sunday afternoon I should put it in, or early Monday morning?

monday morning. How big is it? I cooked a 4 lb boneless leg xmas day from 8.30 till 12.30 on a lower heat than normal then browned it up in 20 mins at the end and it was well tender

greencreeper · 29-12-2006, 22:10

Quote:

Originally Posted by poolking

I have no front teeth so I just suck the crackling

There's such a thing as "too much information"

Quote:

Originally Posted by zinglebarb

monday morning. How big is it? I cooked a 4 lb boneless leg xmas day from 8.30 till 12.30 on a lower heat than normal then browned it up in 20 mins at the end and it was well tender

It cost Ãƒâ€šÃ‚Â£6 from ASDA

<goes to check> It's 1.5Kg - about 3lb in old money. I think. I've got some apples and onions - going to chop them and cover it with them, to impart a bit of flavour.