Roast pork help please!

daisiegg

Please tell me how to roast a big piece of pork leg!

I have cooked roast pork before but only tiny 'joints' for two that usually have cooking instructions on them this time I have a big half leg joint to cook for 5 people and I am not sure how to do it so it comes out lovely and tender like when my mum makes it. Normally when I am feeding more than the two of us for a roast I just do a big chicken so this is new territory.

I would ask my mum...but she is one of the people coming to dinner so I'd rather not ask her!

So....any advice? Not bothered about crackling in the slightest as none of us would eat it, but everything I read online about roast pork focuses on crackling. I just want the meat to be really tender so it crumbles apart. Do I leave the would-be crackling layer on I when I cook the meat, or is there no point if I don't want crackling? How long do I cook it? What temperature? The same temp all the way through? I seem to remember my mum doing something like half an hour on a high temp to sear the meat then really low for hours, but am I thinking of a different meat?! HELP!

ariba10

We find for tender meat it is best cooked long and slow.

sophsnan

We always use the rule 20mins a pound plus 20mins hope this helps

Raksha

Rub salt into the skin, make sure it's well scored, blast it on 220 degrees plus to start with, then as above 20 mins per lb.

Leg isn't best for long slow cooking as it doesnt have the connective tissues and fat that melt into the meat to keep it moist. Shouldar is better

Blackbeard_of_Perranporth

Get some honey and mustard, into a bae Marie (saucepan third full of water, on heat) when boiled, put cup of honey mustard into it, to soften.

Score leg with carving knife, this will make crackling easier. Rub in mustard honey glaze. Add sage, and rosemary.

Put in oven for 20 mins a pound plus twenty mins

You can add roast tatties, stuffing and veg at leisure.

daisiegg

Raksha wrote: »

Rub salt into the skin, make sure it's well scored, blast it on 220 degrees plus to start with, then as above 20 mins per lb.

Leg isn't best for long slow cooking as it doesnt have the connective tissues and fat that melt into the meat to keep it moist. Shouldar is better

Thanks. I usually use shoulder for pulled pork. Just got this leg joint as it was on a good offer - trying to be MSE!

It weighs 1.3kg so doing the 20 mins a lb seems to come out as a really short cooking time, or it feels that way to me. So you're saying you can't really cook leg long and slow?

Thanks everyone for the advice

-taff

I would ask her anyway. That way, if it goes wrong, you can blame her Plus she'd probably be chuffed to be asked.

daisiegg

-taff wrote: »

I would ask her anyway. That way, if it goes wrong, you can blame her Plus she'd probably be chuffed to be asked.

I knoooow, but it is my pride I have a bit of a reputation in my family as being a domestic goddess and to admit I am not sure about something as simple as roast pork :eek:

Blackbeard_of_Perranporth

Oh, do not forget the apple sauce

Gigervamp

1.3k isn't all that big, it's about the same weight as a medium chicken. I also go by 20 mins per lb plus 20 mins, with first 20 mins on a high heat.

Can't believe nobody likes crackling! But I'd leave it on as it will help to keep the meat moist.

Anne_Marie_2

None of my family like pork crackling, or any fat or skin on any meat/poultry. I cooked the pork with the fat on and then removed it prior to slicing. I give the pork 25 mins per lb and then another 25 mins.

Sorry OP forgot to say, first 25 mins on high heat, then lower oven for the remainder of cooking time.