Ask the butcher to cut the rind closely and deeply in order to make carving easier. Rub the outside with salt and oil before cooking, as this results in a good crackling. Put the joint on a rack and roast in one of the following ways:
In a hot oven (220°C), allowing 25 minutes per 0.45kg, plus 25 minutes for joints with bone; this gives very crisp crackling.
In a fairly hot oven (190°C) allowing 30 – 35 minutes per 0.45kg for boned and rolled joints. This gives a fairly crisp crackling.
Serve with boiled, mashed or roast potatoes and a green vegetable, celery or onions; brown gravy and apple sauce are the accepted accompaniments.
Below is a list of the most usual cuts of pork:
Leg (whole or divided): Roast
Shoulder: Roast or braise
Loin: Roast; Grill or fry when divided into chops
Belly: Roast, boil, braise
Spare Rib: Roast, Grill or Fry when cut into chops
Pork cubes: Stew or use in pies
Pork must always be well-cooked and should never be served even slightly underdone. To counteract its richness, it is usually served with a sharp accompaniment.