Roast Pork

We recommend cooking your roast at 220ºC for 45-50 minutes per kg. It’s done when the juices run clear. (If it looks a tiny bit pink – that’s fine.) Remember to pre-heat your oven otherwise your timing will be out and your crackling will be soggy.

Getting nice, crispy crackling

Make sure that you pat the skin dry with a paper towel before you put the roast in the oven. Pre-heating is essential! Scoring the skin with a sharp knife and rubbing in some sea salt helps as well. Some people like to remove the skin and finish it separately, under a higher heat while the roast rests before carving, but we find this isn’t usually necessary.

Rest before carving

Remember to leave the roast for 10 – 15 minutes before you carve it to keep that juiciness in.

Image courtesy of New Zealand Pork