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.
- 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!
Remember, pork is at its juicy best when cooked medium.
What size roast should you
Use this as a guide to help you select your roast.
||250 g per person
||6 people = 1.5 - 1.8 kg roast
||200 g per person
||6 people = 1.2 - 1.5 kg roast
Need some inspiration? Why not check out our
roast recipes. Perfect for Christmas family gatherings
For ham ideas and carving
Need some inspiration? Why not check out our roast recipes: