Roast Pork

Roast Pork

Crispy crackling and succulent, moist meat. Roast pork makes a perfect centerpiece for a first-class feast.

  • 2kg pork joint
  • Butter
  • Dried rosemary
  • Salt and pepper, to taste


Method (Serves 6)

  1. Preheat the oven to 200°C.
  2. Cut a crisscross pattern over the skin side of the meat with a sharp knife.
  3. Press and rub the butter and rosemary into the cuts. Season with salt and pepper.
  4. Place on a baking tray on the low rack in the oven, skin side down. Cook for 1 hour.
  5. Turn the meat over and cook for a further 30-40 minutes, or until cooked and crackle is brown and crispy.
  6. Rest the meat for 10-15 minutes before carving. 

TIP:  If the crackling is not crisp enough, carefully slide a sharp knife under the crackle to remove it.  Place on a the wire oven rack with a drip tray underneath.  Turn your oven to 180°C and bake for 10 minutes whilest your pork meat is resting.