Roast pork

Roast pork is a timeless favourite, offering a balance of succulent meat and crunchy crackling. Here’s how to make it shine:

Cooking instructions:

The best cuts for roasting include:

• Shoulder: rich and fatty, ideal for slow roasting

• Leg: leaner with a firmer texture, perfect for traditional roasts

• Belly: decadently tender with layers of fat and meat, great for indulgent meals

• For the crackling: dry the skin thoroughly and score it with a sharp knife in 1-2 cm intervals. Rub in plenty of salt and a little oil to help the crackling puff and crisp

• Seasoning: keep it simple with salt and pepper, or add a rub of garlic, fennel seeds, and rosemary for extra flavour

• Preheat your oven to 220°C (200°C fan). Begin by roasting the pork for 20–30 minutes to crisp up the crackling

• Reduce the oven to 180°C (160°C fan) and cook for the remaining time. General guidelines are:

  • Shoulder or belly: 35–40 minutes per 500g

  • Leg: 30–35 minutes per 500g

• Let the pork rest for 20 minutes before carving to allow the juices to redistribute

Flavour inspiration: Try a blend of smoked paprika, cumin, and thyme for a smoky twist. Add a honey and mustard glaze in the last 20 minutes of cooking for a sticky, golden finish.

Side dish ideas: Pair your roast pork with roasted potatoes, carrots, apple sauce, and steamed greens.

The perfect drink: Roast pork pairs beautifully with a dry Riesling or Chardonnay, which complements the richness or a light Pinot Noir if you prefer red.