Roast Pork

Prep Time : 5 mins                                   Cook Time : 1 hr

Serves : 8


  • 2 Kg Loin of Pork ( When buying meat for the Roast, you should buy Ribs or the Loin portion or in simple language, a nice piece of meat that has about 80% Red Meat and 20% Fat. )
  • Salt


1) Clean the meat and allow it to come to room temperature before you cook it (if you bought it from a cold store )

2) For good crackling ( the crispy skin on top of the roast !) : make sure the skin is very dry before you cook it. Score the skin before roasting – this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart.

3)Take a teaspoon of oil and rub the oil only on the skin part of the meat. Apply the skin liberally with salt just before you put it into the hot oven. Remember the salt should be put ONLY in the skin and not on the other parts of the meat and you should put lots of salt like a thick layer

4) Place the meat on your roast dish that comes with the oven and cover it with Silver foil . I first cook the Pork with Silver foil for 30 mins so that the heat and moisture does not escape and the heat cooks the meat from inside out. The silver foil prevents the meat to get roasted too fast from the outside and inside is still not cooked and also it retains the moisture so that the meat is not to dry.

4) Cooking time: start roasting pork at a high temperature (240°C or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 30 minutes, remove the silver foil, reduce the temperature to 180°C and continue to roast for 25 minutes per 450g

5) Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.

6) Remove all the excess salt and then slice up the pork when it cools down. You can eat it as is or if you have left over you can use it to make sandwiches it tastes amazing 🙂 ..