For the perfect roast pork this Christmas,
there are just a few simple steps to remember to make a Christmas
meal the whole family will love.
Roast with crackling
To cook the crispiest crackling, there are
three things you need: heat, oil and salt.
But one of the most important things to remember, is to get the
rind as dry as possible before the cooking process.
- Remove roast from packaging and pat dry with paper towel.
With a small sharp knife, deeply score the rind at 1cm intervals,
being careful to not cut into the meat. If time allows, leave
the scored roast uncovered in the fridge for 1 hour, or
ideally overnight. This process further dries the rind
and aids the crackling process.
- When you're ready to cook, put your pork on a wire rack in
the sink and pour a jug of boiling water over the rind. Pat
dry thoroughly with paper towel.
- Rub the roast with 1 tbsp of
vegetable oil and half a tbsp of salt (more if
you like salty crackling), making sure the oil and salt
penetrate the scores.
- Place the roast on a wire rack inside a baking tray and cook at
240°C (max 250°C conventional) until the rind crackles, up to
50 minutes. If the roast is over 2kg, take 10 minutes
off this initial crackling time.
- Turn the oven down to 180°C and cook for 30 - 35 minutes per
kg, depending on how well you like your roast cooked.
- Once cooked, let the roast rest for 10 minutes before
Note: to achieve great crackling, getting the oven temperature
correct is critical. We recommend the use of an "oven thermometer"
to verify that the stated oven temperature is accurate.
Roast without crackling
- Preheat oven to 180°C
- Gently sear roast in a hot pan
- Place in oven and cook for 45 minutes per kg to finish
- Rest for 5-10 minutes and enjoy!
What size roast should you
Use this as a guide to help you select your roast.
||Generally approx. 3.5 - 4kg
||Feeds about 10 - 12 people
||Generally approx. 1.5 - 2kg
||Feeds about 6 - 8 people
For ham ideas and carving
Need some inspiration? Why not check out our
Perfect for Christmas family gatherings and entertaining.