There’s something undeniably comforting about the aroma of a succulent pork roast wafting through the air. Whether it’s a Sunday family gathering or a special occasion dinner, few dishes can rival the timeless appeal of a perfectly cooked pork roast.
If you’re a pork aficionado looking to elevate your skills or simply craving a hearty roast, you’ve come to the right place. Welcome to your guide to mastering the art of the classic pork roast.
Choosing the perfect cut
The journey to pork roast perfection begins with selecting the right cut of meat. While there are numerous options available, some cuts are better suited for roasting than others.
Here are a few popular choices:
Pork shoulder: Known for its rich flavour and tender texture, pork shoulder is a favourite among roast enthusiasts. It’s marbled with just the right amount of fat to keep the meat juicy and flavourful during the cooking process.
RECIPE: Roast pork shoulder with marmalade glaze and caramelised naartjies
Pork loin: If you prefer leaner cuts, pork loin is an excellent option. It’s tender, lean, and versatile, making it ideal for roasting. Look for a loin roast with a thin layer of fat on the surface to add flavour and moisture.
Pork belly: For those craving indulgence and a melt-in-your-mouth experience, pork belly is a luxurious option for roasting. With its layers of succulent meat and crispy skin when properly cooked, pork belly elevates any meal to gourmet status.
Pork leg: Often overlooked but just as delicious, pork leg is a fantastic choice for roasting. With its leaner meat and mild flavour, pork leg roast is versatile and pairs well with a variety of seasonings and sauces.
Preparing your pork roast
Once you’ve chosen the perfect cut of pork, it’s time to prepare it for roasting. Proper seasoning and preparation are essential for ensuring a delicious end result.
Here’s how to do it:
1. Bringing to room temperature: Before cooking, it’s important to let your pork roast come to room temperature. Allowing the meat to sit at room temperature for about 30 minutes to an hour before seasoning and roasting ensures more even cooking and better results.
2. Oiling: Pouring a good glug of your preferred cooking oil over the roast not only helps with browning and caramelisation, but the oil acts as a barrier, preventing the pork from drying out during the roasting process and helping to create a juicy, succulent roast. Added bonus, the oil also ensures the seasoning adheres to the surface of the pork roast more effectively.
3. Seasoning: Generously season your pork roast with a blend of your favourite herbs and spices. Classics like garlic, rosemary, thyme, and paprika complement the natural flavour of pork beautifully. But most importantly, don’t forget to season liberally with salt and pepper for a well-rounded taste.
4. Trussing (optional): While not necessary for all cuts, trussing your pork roast can help it cook more evenly and retain its shape during roasting. Simply tie kitchen twine around the roast at regular intervals to secure it in place.
5. Preheating oven: Before placing your pork roast in the oven, preheat it to the appropriate temperature. The exact temperature will depend on the cut of meat and your desired level of doneness, but a range of 165°C to 190°C is typically recommended.
Roasting to perfection
With your pork roast seasoned and prepped, it’s time to let the magic happen in the oven. Roasting times will vary depending on the size and cut of your pork roast, so be sure to use a meat thermometer to ensure accuracy.
Here are some general guidelines:
1. Low and slow: For cuts like pork shoulder, pork belly, or pork leg, a slow roasting method yields the best results. Allow plenty of time for the roast to cook low and slow, allowing the flavours to develop and the meat to become tender and juicy.
Here’s a breakdown of approximate cooking times per kilogram for each cut of pork:
Pork shoulder:
- At 165°C: Approximately 35-45 minutes per kilogram
- At 180°C: Approximately 30-40 minutes per kilogram
- At 190°C: Approximately 25-35 minutes per kilogram
Pork loin:
- At 165°C: Approximately 40-50 minutes per kilogram
- At 180°C: Approximately 35-45 minutes per kilogram
- At 190°C: Approximately 30-40 minutes per kilogram
Pork belly:
- At 165°C: Approximately 45-55 minutes per kilogram
- At 180°C: Approximately 40-50 minutes per kilogram
- At 190°C: Approximately 35-45 minutes per kilogram
Pork leg:
- At 165°C: Approximately 40-50 minutes per kilogram
- At 180°C: Approximately 35-45 minutes per kilogram
- At 190°C: Approximately 30-40 minutes per kilogram
Remember, these are rough estimates and actual cooking times may vary based on factors such as the specific cut of meat, the thickness of the roast, and individual oven characteristics. Always use a meat thermometer to ensure the pork reaches the desired internal temperature (63°C for medium-rare, 71°C for well done), regardless of cooking time.
2. Resting period: Once your pork roast reaches the desired level of doneness, resist the temptation to carve into it immediately. Instead, transfer the roast to a cutting board and let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavourful and tender roast.
3. Carving and serving: Finally, it’s time to carve your pork roast and serve it up to eager diners. Use a sharp carving knife to slice the roast against the grain into uniform slices. Serve alongside your favourite side dishes, such as roasted vegetables, mashed potatoes, or buttery dinner rolls, for a meal that’s sure to impress.
Experiment and enjoy
While this guide provides a solid foundation for mastering the art of the pork roast, don’t be afraid to get creative and experiment with different flavours, techniques, and accompaniments. Whether you prefer a classic herb rub or a bold marinade, there are endless possibilities to explore. So gather your ingredients, fire up the oven, and prepare to indulge in the irresistible goodness of a perfectly cooked pork roast. Happy roasting!