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Roast Loin of Pork

2017
01
AUG

If you browse the internet there has been a lot different methods posted and researched into to produce the ultimate roast pork and of course the crispy crackling.Some of it makes very interesting reading-methods suggested include blow torches and hot air guns!  

It is easier than it seems and if you follow this example you should have perfectly roasted pork and crackling-key ingredient-Outdoor Reared Pork Loin. 

Step 1

Start with the Outdoor Reared Pork Loin.The pork has a good level of fat and are very well scoured by the butchers which is essential park of making good crackling.As a guide cooking times are 30 minutes per lb plus 30 minutes.

So for our 1.5kg Pork Loin(3.3lbs) total of around 2hrs

Step 2 

Remove the outer packaging,sprinkle a teaspoon of good sea salt and place in the lowest part of the refrigerator for a couple of hours.No need to cover - keep it away from the other contents of the fridge.

Step 3

Place the joint into the preheated oven at 180ºC/Gas 4/5 /350°F- no need to cover.

Step 4 

Cook for approximately 30 minutes then reduce the heat to around 150°C.Continue to cook until the joint is golden all over and when a fork is inserted the juices run clear.Cooking time is around 1hr 50 minutes to this step. 

Step 5

Next step is to turn the oven back up to 180ºC.Carefully spoon a couple of tablespoons of the fat from the pan over the joint and keep watch to ensure it the crackling doesn't start to burn.This should be no longer than 8/10 minutes-total time of 2hrs.

Now you will have perfectly roasted pork and amazing crackling!

Rest the joint and serve.

 
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