any clues re pork

jetcat

hi all

i am slowly taking the plunge with doing more home cooking, and have been attempting a joint of pork. (i know this sounds really sad, but hey ho....)

my friend brought a joint round a couple of weeks ago, and it was gorgeous. Really easy to slice, and all in one piece (looked like shop bought slices) compared to my stringy efforts

i am cooking mine like she told me she cooked hers - all day on very low, wrapped in foil. Trouble is, her oven is electric, mine is gas. Does that make a difference? I also have no idea what actual type of joint it was (she has been away since this) and am thinking that that probably makes a difference also.

I would really appreciate some help on this, as this was one of the few meats that my DD1 actually enjoyed! :j

McKneff

gas or electric doesnt make any difference.
when it is cooked put it to one side to let it rest for 20 minutes , this helps the texture for when you do eventually slice it.

bit of apple sauce, mmmmmmmmm
I've just had my tea but youre making me drool

jetcat

anniehanlon wrote: »

gas or electric doesnt make any difference.
when it is cooked put it to one side to let it rest for 20 minutes , this helps the texture for when you do eventually slice it.

bit of apple sauce, mmmmmmmmm
I've just had my tea but youre making me drool

thanks annie,

i let it rest for half an hour, but it was still so stringy. I have no idea how she did it - i have tried a couple of different joints now, and still havent got it anywhere near!!!

when she says "all day on low" - is that 7-8 hours on gas 1?

furndire

Jetcat, you carved the meat the wrong direction. Cut it across the long strings instead of along them. Hope this makes sense.

jetcat

furndire wrote: »

Jetcat, you carved the meat the wrong direction. Cut it across the long strings instead of along them. Hope this makes sense.

ah, now i feel really stupid!!!:o thanks for that - will try that at the weekend (the butcher has never seen me so much!)

one last question (i promise) is there any particular cut of meat i should be looking for?

ka7e

furndire wrote: »

Jetcat, you carved the meat the wrong direction. Cut it across the long strings instead of along them. Hope this makes sense.

I have only had joints that you cut along the string - boned leg etc!
We had pork at the weekend and it was gorgeous.

Pre-heat oven to gas mark 9.

If the joint is tied with string, you can cut string and put stuffing in the middle - you need clean string to re-tie the joint or it will try and "straighten out" when cooking!

Weigh joint again if you have stuffed it, to decide accurate cooking times.

Pat dry the skin. Just before you put meat in oven, sprinkle skin with salt to make crackling crisp - add no fat. Do not cover.

Cook for 15-20 mins at 9, then lower heat to gas mark 5.

Cook for 30 mins per 500g, plus 35 mins (include weight of stuffing).

Leave meat to rest on a warm plate for at least 10 mins - don't cover or crackling will go soggy.

pinksleepybear

This is a lovely recipe for roast pork. Belly is fatty, so the meat stays very moist and so you can cook it for a long time to get the crispy crackling.

I do think this recipe uses too much salt, so I wipe it off with a dry piece of kitchen roll before I put the joint in the oven. Belly is also the cheapest roasting joint.

http://www.bbcgoodfood.com/recipes/5532/crisp-chinese-pork

pretz_2

i think she might be using loin or fillet of pork as i use this and it is a very dense meat and not stringy at all im not sure it has anything to do with the way you cook it just the cut you are using

McKneff

furndire wrote: »

Jetcat, you carved the meat the wrong direction. Cut it across the long strings instead of along them. Hope this makes sense.

yes!!!!

sorry meant to mention (the cutting direction earlier, personally i would give por 20 minuts per pound and 20 minute extra, full stop

McKneff

crackling - omg, i could just eat a big lcrunchy lump of it.

mmmmmmmmmmmmmmmm i am going to have nightmaresss

jetcat

pretz wrote: »

i think she might be using loin or fillet of pork as i use this and it is a very dense meat and not stringy at all im not sure it has anything to do with the way you cook it just the cut you are using

thanks to all who replied - and didnt make me feel really stupid for asking :beer:
i think this could be right, as i remember when she bought it, it cost £7 odd, reduced down from £14, for a medium size joint, so that makes me think it was a more expensive cut. She will laugh so much when she reads this!!