Roast PorkBake

Preparation: 5 - 10 mins Cooking time: 90 mins
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Method

To Roast Pork:

  1. Preheat the oven to 160°C or 170°C.
  2. Weigh the pork roast and calculate the cooking time using the chart below. If a meat thermometer is available, insert it into the thickest part of the meat.
  3. Place the pork roast, with the layer of fat uppermost, on a rack in a roasting pan. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives a better heat circulation around the meat.
  4. Cook the pork roast the required length of time, until the juices run clear when the meat is pierced with a thin knife.
  5. If using a meat thermometer, use 71°C for 'medium done' pork and 76°C for 'well done' pork.
  6. Remove the roast from the oven and rest in a warm place for 10 to 15 minutes. This allows the pork to firm up and the juices to settle and it makes it easier to carve.

For Crisp Crackling:

  1. Brush the well-scored rind with oil and sprinkle lightly with salt.
  2. Roast the pork. When cooked, remove from the oven and remove the rind. Leave the pork to rest.
  3. Place the rind under a preheated grill and grill until the crackling puffs and crisps.

 

Guidelines for Roasting Pork

 

Oven Temp

Suggested Minutes/500g

Internal Meat Temperature when Removed from oven

Trim Pork

 

 

Med done

Well done

Loin roast

160°C

35 - 45

71°C

76°C

Scotch fillet/rib eye roast

170°C

25 - 35

71°C

76°C

Shoulder roast

160°C

35 - 40

71°C

76°C

Whole fillet roast

170°C

25 - 30

71°C

76°C

Traditional Pork

Leg of pork

170°C

30 - 35

71°C

76°C

Boned rolled leg

170°C

25 - 30

71°C

76°C

Shoulder of pork

160°C

35 - 40

71°C

76°C

Boned rolled shoulder

160°C

30 - 35

71°C

76°C