Good pork joint - cooking advice.

Ace Modder

Ace Modder

Ace Modder

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Hi guys.

I'm have purchased a 2KG joint of pork, I intend to cook it tomorrow as I have a few friends coming for a beer or two. I am planning to serve pork and apple sarnies with stuffing.

Having never cooked a pork joint like this before, any ideas or tips? (I'm pretty experienced at cooking as beef joint or lamb just not pork)

I am planning to put lime, and lemon slices in the bottom of the roasting pan/dish with the meat.

I have put the meat in the fridge to help dry the top (fat) so it crisps up nicely. I will score the meat tomorrow and rub salt into the top. Before it goes in the oven.

But not sure what else?

Should I wrap the meat in foil or leave it open in the roasting dish, while cooking?
 
You can also try adding a light dusting of bicarb to the skin whilst it's in the fridge to help it crisp up eventually. Supposed to work wonders :)

With loin the big danger is over-cooking it. Do you have a meat thermometer?
 
Well I have prepared the meat!

Got 2 lemons, 2 limes and 1 large orange sliced and put into my roasting dish.

I have scored the fat on top and rubbed in salt and seasoned the meat with fresh ground black peppercorn.

Covered with a light spray of olive oil and put foil over it to marinade before I put it in the oven in about 2 hours time.
 
You may see in the first picture too a home made loaf which will be cooked. It s a garlic and (soemthing) seed bread. It is a bit of a a cheat as it was just a flour bag where you just add oil and water lol.

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Also cheating with the stuffing too..

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As my wife doesn't like pork, she is having a chicken fillet, with herbs and butter. (nice and simples)


The bread currently smells amazing!!!! Fresh garlic and rosemary bread!

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Interesting to see how this goes.

Best way I cooked a pork joint for sandwiches was in a slow cooker with apples and cider. Cooked all day and literally just pulled apart.

Went down well :)
 
I considered putting it into a big ceramic pot I use to make stews and cassoroles etc..

Maybe next time I'll do that.
 
OMG!!!!

Just taken it out the oven to check, the smell is so nice!

Anyway re-glazed it and 1/2 cooked

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About 15mins before cooked I intend to turn the oven up and take the foil off hope the fat crisps up on top, at the moment it hasn't.
 
Looks good, but that fat won't crisp up - it's skin that does that ;)

It does, however, look lush. I love pork - nom nom :)
 
~>Dg<~ said:
having pork like that and no crackling a crime i tell ya :(
Click to expand...

Easier said that done when no skin is involved.

@OP I would recommend a super-high heat blast at the end. Take the meat out and pre-heat as high as the oven goes. Then stick the joint in for ~30 minutes or so. Then do the usual leaving it to rest/etc.
 
Ace Modder said:
About 15mins before cooked I intend to turn the oven up and take the foil off hope the fat crisps up on top, at the moment it hasn't.
Click to expand...

Maybe too much liquid in the fruit?

Putting foil over with that much liquid will be like a fruity sauna. Moisture dosen't help in the crispiness process.

Would like to see pics of your bread :)
 
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