Roast Pork! Help please lol

HannahIOW

hiya, got a boneless joint of pork cooking in the oven but it's the first time I've ever cooked a joint of pork... I've put it in a glass roasting dish with foil wrapped round the meaty part to catch the juice, and scored and salted the fat to get crackling. Is the juice from the meat safe to use for the gravy? Also how do I tell when the pork is properly cooked?
Finally I'm hoping we don't piglet (lol) the whole joint so if I have left overs what would you make with them? Thanks!

zippychick

Hi Hannah, I've never cooked pork myself ( I don't like it) so hopefully someone will be along soon to help. Were there instructions on cooking times on the pack? Normally it's x minutes per lb etc. When it's cooked the juices will run clear

found this elsehwhere as a cooking guide - can't vouch for it myself though

oven at 325-350 degrees
Pork loin roast (bone in) 3-5 lbs takes about 20-25 minutes per pound
Pork loin roast (boneless) 2-4 lbs takes about 20-30 minutes per pound.


Here's a couple of threads that may help you

Pork belly

Leftover roast pork

How to cook a boneless shoulder of pork

At a guess i would say the juice can be used for gravy, why not?!

CCP

I find the best way to check if a joint of any kind is cooked is to stick a sharp knife or skewer into the thickest part - if the juices run clear rather than pink then it's cooked. You can definitely use the meat juices to make gravy - it should be really yummy gravy, too!

I like leftover roast pork with as a Thai curry, made with veg, noodles and a blob of Thai curry paste from a jar - it's a good way to stretch a small amount of meat out into a meal (I tend to be a bit of a piglet when it comes to roast pork, too! )

HTH, and enjoy your roast!

Queen_of_NO_MATTER_WHAT

We've just had a boneless leg joint, was delish and although it was quite small still got leftovers. I didn't score the fat for crackling though just salted it, will do that next time OH doesn't like crackling so I get it all to myself

HannahIOW

Thanks everyone, it looks like it's nearly ready so will go and stab it in a bit to make sure. Just poured some of the juice over the fat, it's crackling up nicely. I am sooo hungry lol can you tell? Having it with roasties, cauli/broc cheese, peas, green beans, a yorkie and of course apple sauce mmm

Sublime_2

I score the fat, and then pour boiling water over the rind, then salt, to achieve crispy crackling.

tandraig

My family love my roast pork.....my way of cooking it is:

weigh the joint then allow 30 mins per pound plus 30 over (guide only)
then i dry the joint and rescore the crackling with a stanley knife (dont tell OH - but i clean it well before and after!) so that the strips are about half inch apart.
i rub the crackling with oil - sunflower usually. then sprinkle with sea or rock salt - but table salt will do.
place in a roasting tin then put into a hot oven - gas 8 for about half an hour.
turn gas down to about 5 or 6 (depends on your oven - if you know it to be a little hot then use gas 5.
cook for the remaining time then check to see if its cooked and the crackling crisp. if crackling not crisp enough then turn oven back up to highest setting for another twenty mins. if pork not cooked through but crackling crisp then just keep at gas 5 or 6 for another ten to twenty mins.
I dont ever put foil around it hun but i did once have a huge piece of pork for xmas and the crackling was starting to go too brown while the meat was nowhere near cooked. so i just took the crackling off and returned joint to a hotter oven until it was cooked.
the juices make lovely gravy !
leftover pork is lovely in a curry or i sometimes cheat and chunk it up and put it in a casserole dish with one of those jar sauces for about three quarters of hour.
or its nice cold with chutney in sarnies or with salad or chips.

just read your last post - I dont baste with the juices over the crackling just the meat part. but its your joint!!!! sounds like a lovely dinner hun! hope you enjoyed it.

HannahIOW

Thanks for the replies, the roast last night was lovely! Really tender and not dry at all, I was quite pleased with myself for my first try OH rarely gives any feedback but I see a clean plate as meaning he liked it lol. The crackling didn't turn out too well really, will try the boiling water idea next time.
There is a chunk of pork left too, sort of lump hammer sized? (can't think of anything else to compare it to lol) So I think what I will do with it is cut it into chunks, and put it in a sweet and sour sauce with some onions and peppers to make it go a bit further, then have it on top of pasta with some grated cheese on top

zippychick

sounds lovely Hannah! Congrats on it going well for you ! woo hoo!