Without wanting to blow our own trumpet, a lot of people are very enthousiastic about the quality of pork that sausages.nl supplies. That is not only because we work with such good suppliers, but we also only prepare our products to order. This way we can guarantee freshness.
To fully enjoy your pork joint I thought I'd share how I cook my pork. There are many ways to prepare roast pork, and most of you will have your own great way to do it, but this has never let me down.
- Get the pork out and leave it to warm up to room temperature. Preheat the oven to very hot - 220°C to 240°C.
- Score the rind of the pork. Cut down though the rind and half way through the fat. Don't be afraid to make a lot of cuts. Use a very sharp blade, or even better, ask me to do it when you order.
- Boil the kettle, place the pork in the sink, and pour the boiling water all over the pork.
- Pat it dry with kitchen paper, then cover the rind with a thin layer of olive oit and salt. The oil helps the salt stick, and the salt will draw the moisture out of the crackling.
- Place it in a roasting dish (I normally put some onions, carrots and garlic under the pork to help flavour the gravy and let the warm air circulate underneath), and put the pork in the oven.
- After 20 minutes turn the oven temperature down to 180°C.
- The TOTAL roasting time is approximately 25 mins per 500g, plus 25 mins.
- About 20 minutes before the pork should be ready, take it out of the oven and remove the crackling. It should come off very easily with the help of a knife.
- Put the pork back in the oven, along with the crackling. Make sure the crackling is upside down to crisp up the fat on the underside, and make sure it is not lying in any juices.
- Once you think the pork is ready, check it with a meat thermometer (62°C minimum) or by piercing it with a skewer and checking the juices. If the juices are clear it's done. You can also eat it if it's SLIGHTLY pink, as long as it's hot enough. Do be careful though, especially with children and elderly diners!
- Remove the pork and let it stand for 10 mins. This is very important. The meat relaxes, and absorbs more of its own juices if you do this. Slice it too quickly and you'll have a really messy worktop and drier meat.
Eet smakelijk, and please let me know how you get on.