Choose the best cut. Which pork joint you choose for roasting depends on personal taste. Pork leg and loin joints are excellent roasting joints with lean meat and good crackling, and a rack of pork is an impressive looking roast. If you prefer something richer, then shoulder joints and pork belly are ideal.
What is the best joint of pork to roast?
A large joint, on the bone, more usually boned out and divided into more manageable-sized joints. This is one of the most commonly bought and most popular joints for roasting because of its leanness, but is also the joint responsible for the perception that roast pork is dry and that it’s difficult to make good crackling .
I find this just right for a larger joint of around 2kg, however if you want to check if your meat is ready with a meat thermometer, the internal temperature should be 60-70 deg C. Take the joint out to rest, and immediately separate the crackling from the meat in one piece and put it onto a small baking tray.
What are the best joints of pork to stuff?
A loin of pork can also be boned out and rolled for ease of carving. It’s not always the easiest joint of pork to stuff, because there’s very little space for the stuffing to go. One of the more expensive cuts of pork. Take a look at our pork loin recipes . This joint can be roasted on or off the bone and cooks to be slightly moister than the leg.
It has a really excellent flavour, as meat from nearer the head of the pig is always more succulent, with a little more fat to keep it moist. The skin is dry with a reasonable layer of fat underneath, making this one of the best joints to get good crackling from. Search our pork shoulder recipes .
What makes a perfect roast pork roast?
A perfect roast pork should have lovely moist, evenly cooked meat surrounded by crisp, sharp crackling. The crackling can be either left on or removed at the end of cooking and served separately.
What is the healthiest cut of pork to eat?
Pork fillet is the leanest of all cuts, so it’s the healthiest choice. Marinate or tenderise the fillet, then cook it quickly at a high temperature until slightly blushing pink in the middle for extra-juicy results. Cooking it for too long will dry the meat out – and always remember to rest the fillet after cooking to seal in the moisture.
What cut of meat is fillet pork?
FILLET The fillet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Pork fillet is the leanest of all cuts, so it’s the healthiest choice.