Once cooked, let the roast rest for 10 minutes before slicing. Turn the oven to 180☌ and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. Place the roast on a wire rack inside a baking tray and cook at 240☌ until the rind crackles, up to 50 minutes. Make sure the oil and salt are worked into the scores on the rind. Rub the roast with 1 tablespoon of oil and a sprinkling of salt to taste. This helps to dry out the rind and improve the crackling process. If you have time, put the scored roast in the fridge for one hour or overnight (uncovered). With a small sharp knife, deeply score the rind at 1cm intervals, without cutting into the meat. How to cook a pork roastĭry meat with a paper towel.
Learn how to get juicy meat and a crisp crackling, pick up expert tricks and follow the cooking chart to find out how to roast different cuts. This guide will show you all you need to know about the art of roasting pork.
0 kommentar(er)
