How to make a perfect pork roast?

It’s difficult to resist tender roast pork with crispy crackling when it comes to the crunch. Roast pork is simple to make and delicious enough to be enjoyed on Christmas or other special occasions. You and your family will enjoy tender, succulent meat and crisp rind any time of the year if you have some knowledge. This easy recipe will show you how to make a pork roast.

This guide will teach you everything you need to know about roasting pork. You will learn how to achieve juicy meat with crisp crackling. Follow the cooking chart to see how to roast various cuts.

How to make a pork roast

Step 1

Use a paper towel to dry the meat. Use a small, sharp knife to score the rind in 1 cm intervals. If time permits, place the scored roast in the refrigerator for at least one hour (or overnight) uncovered. This will dry the rind and increase the crackling.

Step 2

Use 1 tablespoon oil to rub the roast. Add a pinch of salt to taste. You should ensure that the oil and salt are well-incorporated into the scoring areas on the rind.

Step 3

Bake the roast for 50 minutes on a wire rack in a baking pan at 240°C.

Step 4

Turn the oven on to 180°C. Cook for 30-35 minutes for each kg, depending on how you prefer your roast cooked.

Step 5

Let the roast cool for 10 minutes after it is done.


When cooking a pork roast, it is important to dry the rind as thoroughly as possible before you begin cooking.

Important: To achieve crackling results, getting the oven temperature right is important. We recommend using an “oven thermometer” to verify the oven temperature.

What do you need?

These kitchen tools are essential for roasting pork.

  • For scoring the rind, use a sharp knife.
  • Use paper towels to dry any moisture from the pork rind.
  • Salt to rub into the rind to make crackling
  • Use unwaxed white kitchen string to tie a stuffed pork roast regularly to ensure security.
  • A roasting pan to cook pork.
  • When pork is being rested, cover it with foil.
  • For carving the pork, you will need a carving fork or knife.

Roast pork: Know-how

These are some tips to help you buy, store and cook pork.

Select your cut:

Crackling is possible by ensuring that there is sufficient fat and rind coverage. Leg, rack, rolled loin and rolled shoulder are suitable cuts for roasting. You don’t need crackling, so choose a rindless pork cut like pork scotch fillet (mini roast pork) These cuts are healthier because they have less fat.

Keep it safe:

Place your pork in the refrigerator’s coldest section when you return home. You can freeze pork for up to six months if you don’t cook it in less than two days. Place the pork in an airtight container or sealable plastic bag. To Thaw the pork, either place it in an airtight container or sealable plastic bag and let it sit for at least 24 hours.

The time is right:

The table below shows the cooking times. These vary depending on how much fat and rind you use and the size and weight of the pork. To roast pork with a rind, heat the oven to 220°C for crisping the rind. Then, reduce the temperature to 180°C to cook the meat.

Make it medium:

Roast pork should be cooked to medium until it is tender. This will ensure that the meat retains its natural sweetness. Contrary to popular belief, pork does not need to be cooked. Overcooking can make the meat dry and tough.

Let it be:

Remove the pork from the oven and cover it with foil. Allow the foil to cool for 10 minutes before you start carving. This allows the pork’s juices to settle and helps keep the meat moist.

What do you do with the leftover pork roast?

Refrozen pork roast can be transformed into delicious dishes that you can enjoy the next day. You can make sweet and sour pork stir-fry, pork tacos or Cuban sandwiches with leftover pork roast.

What should you serve with a pork roast?

Roast pork is a great accompaniment to potatoes, any type, salads and side dishes, roast vegetables, polenta, or couscous.


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