PORK ROASTING

there are a number of cuts recognised as being appropriate for roasting. It is possible, of course, to roast any joint. But these are the most popular and practical, others not listed, generally need very long low temperature roasting to be succesful.

Starting with Shoulder which comes from the fore quarter it is a budget cut but produces an excellent quality roast if prepared correctly and cooked slowly.

Loin is one of the most popular cuts for Roasting it represents great value and is simple to prepare, easy to  cook and straightforward to carve.

Leg is a prime cut for roasting it can be boned but benefits from leaving the bone in place. It represents great value though it is a little more complex to carve it is easy to  cook and its fattier nature means the flavour is just awesome.

Belly is a great cut for roasting not often roasted in one piece but slices can roast too. Great for crackling and dripping.

Too make your Pork crackling ensure you score and dry the skin before roasting and rub a generous amount of salt in. Turn the oven up to full for about 15 mins at the end of the roasting period.

Before cooking always take the joint out of the fridge at least an hour before starting roasting. Alway season before starting roasting and always pre-heat the oven.