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We have a small roast pork (about 800gms) and we have never cooked pork before. What's the best way? How long? What temp? I have heard to get wicked crackle we should have the heat high then turn it down then high again at the end, and of course have salt and oil rubbed well into the rind?
How do you do it?
My DH cooks the best roast pork and he's not home for me to answer!! But I do know that before he cooks it, he scores it and then pours boiling water over it to open up the skin. He then salts it and I'm pretty sure turns the heat up high at the beginning and then down to cook.
For the best crackling, I rub it dry with paper towel first, then rub a bit of white vinegar into it then rub the oil & salt.. Turn it up high, say 220 for the first half hour (probably less with your smaller roast though) then down low to about 160.. Perfect crackling every time!
Awesome, that's what I thought. I just salted and rubbed oil into it, but forgot to dry with paper towel 1st.. I hope I haven't stuffed it..
Is it about an hour per kilo? the packaging says only 40mins a kilo, but that just doesn't seem long enough to me??
No you haven't stuffed it. I never wipe it dry, but I will always oil and salt it. I usually cook it for about 3 hours, but then we always do massive pork roasts. For one that small, you'd only need a bit over an hour to cook it. But best way to test is to skewer it and if a lot of red juice runs out it needs a little longer.
Yep the best way to do it as is previously mentioned. Score it pour boiling water over it and then dry it and salt it. Also it's a good idea to leave it out of the fridge for about an hour before you want to cook it, as from fridge to oven it doesn't cook as well.
Timing really depends on the cut. We tend to use the time as a guide but always use a meat thermometer.
We take roast pork very seriously in this house LOL.
Ok great, well nice to know I haven't stuffed it by not drying it, I'll definitely know for next time though!
Rouge - It was out of the fridge for that long, but only because I was worried it wasn't fully defrosted. Again though, next time I'll know to do it anyway..
Wish me luck and thanks for the replies!
We discovered we get a better crackle without putting oil on it. Just the boiling water and salt.
Good luck! Love roast pork. Nom!
Absolutely! No oil needed!:
Oh ok, well I can try that next time. Although if I manage to pull this one off I might stick to what I know! Lol
Oh and one important tidbit. I always Crank the oven/bbq up all the way and cook the pork to start with for 30 mins for that temp. Then for the remainder I cook at 180C.
i was gonna say "do what i do - PM Rouge!":
tehehehe i have got roast pork down pat now - and given i don't eat it at all, that's a pretty good effort!
Well the pork was yummy! Only problem was it took AGES to cook! I was thinking maybe a little over an hour on 180.. Umm, try 2hrs 20 mins!!!!! I started it on 220 for about 20mins then turned it to 180. The crackle was yummy, so I'll do the same next time I'll just allow more time. I can't believe it took so long for such a little pork! Anyway, although it was nearly 8.30 when we ate, we got there in the end. I joked to my friends I'll start cooking the night before next time ;)