Roast pork is a classic for a reason, it’s a versatile and impressive dish suitable for various occasions, from family dinners to festive celebrations. There are numerous ways to prepare roast pork, but all methods share the common goal of achieving tender meat with a flavorful crust.
The choice of pork cut is crucial for a successful roast. Popular cuts include pork loin, shoulder (also known as pork butt), and pork belly. Each cut offers different textures and flavours. Pork loin is lean and tender, ideal for those who prefer a milder flavour. Pork shoulder, with its higher fat content, becomes incredibly tender and flavorful when slow-roasted. Pork belly, known for its layers of fat and meat, provides a deliciously crispy skin and rich, juicy meat.
As with everything, preparation is key – and preparation of a roast begins with proper seasoning. A simple rub of salt, pepper, garlic, and herbs such as rosemary or thyme can enhance the natural flavours of the pork. For something a little more complex, consider marinating the pork overnight in a mixture of olive oil, garlic, herbs, and citrus juices.
For cuts with skin, such as pork belly or shoulder, scoring the skin in a crisscross pattern helps render the fat and achieve a crispy texture. Rub the scored skin with salt and let it sit for an hour to draw out moisture, which is key for crispiness.
For the perfect cook on your roast it’s best to first cook at a high temperature before reducing down for the final part of the cook. Preheat your oven to a high temperature, around 450°F (230°C). Roast the pork initially at this high heat for 20-30 minutes to create a crispy, golden-brown crust.
Then reduce the oven temperature to around 325°F (160°C) and continue roasting. The total cooking time will depend on the cut and weight of the pork. For pork loin, aim for an internal temperature of 145°F (63°C). For shoulder and belly, cook until the meat is tender and pulls apart easily, typically reaching an internal temperature of about 195°F (90°C).
Once the pork has reached the desired internal temperature, remove it from the oven and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender roast.
Slice the roast pork against the grain and serve with a variety of sides. Classic accompaniments include roasted vegetables, mashed potatoes, apple sauce, or a fresh salad. The drippings from the roast can be used to make a flavorful gravy.
