Cooking Perfect Pork

Slow Cooking Pork
Suitable cuts?
• Leg, shoulder, collar, belly cubes (or any cuts labelled suitable for casseroling)

How long?
• Takes about 2 hours in a casserole pot with lid
• Cook at Gas 4, 180°C, 350°F

What do I do next?
• Cut the meat into large chunks
• In a large ovenproof pan or casserole heat oil. Add pork chunks, garlic and onions
• Brown off the meat then add root vegetables and your chosen spices
• Pour in pork stock (around 300ml (½pt)) and place in oven with lid on for 1½-2 hours or until meat is tender

Roasting Pork Joints

Suitable cuts?
• Loin, leg, shoulder, collar and belly joints

How long?
• What size joint do I need to choose?
Allow 100-175g (4-6oz) raw meat per person
(For a family of 4-6 allow around 900g (2lb) joint)
• Use a preheated oven at Gas 4-5, 180°C, 350°F
• Weigh the joint and work out the cooking time:
30 minutes for every 450g/½kg (1lb) plus add 30 minutes at the end (for medium)

What do I do next?
• Dry the rind and score deeply using a sharp knife
• Brush with oil (use a vegetable oil not olive) and sprinkle with salt
• Place on a rack in a roasting tin and open roast in a preheated oven for calculated time (no basting or covering or you will have soft ‘crackling’)
• Once cooked, allow the joint to stand (to allow the juices to settle) for 10 minutes before carving

Recipe tips
• Make use of the oven while it is on and roast your vegetables at the same time – they will need about 45 minutes
• Onions can also be scooped out and filled with the meat from your favourite sausages and roasted around the joint (this makes the joint go further too!)

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