Hi everyone, I'm a pretty conffident cook but must admit I'm not great with roast pork. We have some pork crackle already but I'm more interested in finding out which cut will make the best roast pork. I was thinking maybe shoulder but then I would need to do it slow? and that might not work with the roast vegetables. There's also a loin or leg. If it is suggested I buy the loin or leg is it best to get it with the bone in. If anyone can point me towards a good recipe or tell me how to get really tender roast pork I'll be forever grateful. Thanks for reading my post and Merry Christmas.
Help Choosing Best Cut for Tender Roast Pork
karenestelle on 17/12/2018 - 17:04
Comments
Shoulder is best for a roast. I cook a 1.5kg using this method. Turn the oven up to maximum to preheat it for about 10 mins. Rub salt into the skin. Put the roast in after 15 minutes turn the oven down to 180. Leave it for 30 mins. Put your vegies in. Leave it for 15 mins then turn the oven up to max again for 20 mins. Take it out let it sit for 15 mins wrapped in foil.
I like to slow cook pork belly then slice the crackling carefully off the top and while the meat is resting I put this under a hot grill and crisp it up.
Pork belly, asian style. Yum.. https://www.recipetineats.com/chinese-crispy-pork-belly/
Be sure to find a pork belly cut that is around 50% fat and 50% meat. Some pork belly can be around 70% fat, which can be a bit too much for me.
Leg loin is for roasting and the shoulder is for long slow cooking and then pulling into pulled pork. The secret is using a meat thermometer nothing more.
I'm tempted to ask what did your Google search tell you, but I did it for you
From the Australian Pork website
Try brining your pork before cooking. I have done this with pork roasts and they are a lot juicier not dried out. Usually one cup of salt to 2 liters of water. Leave for 2 to 12 hours ( I have never left it for 12 )Pat dry leave in the fridge for an hour or so to dry out skin. rub with olive oil and roast. Hope this helps.
Pork Belly