Mary-Jane
|
Roasting pork tonight - timing questionI've got a nice piece of rolled pork (thanks Brown Bear for preparing that  ) which I'd like to roast for this evening's meal. It weighs 4.5 llbs. According to my Good Housekeeping cook book, it should be 35mins per pound, plus 35 mins. I make that 3 hours 10 minutes (give or take a minute).
Does that sound about right to you? 
|
Nick
|
No, far too long.
30 mins as hot as your oven will go to get it crackling, then 25 mins, or so, per pound at 170'C. If you leave it longer, as long as it's not too hot, it'll just start to melt a bit more. Make sure you put salt on it now, in all the little cuts, and as that draws moisture out, wipe it away and resalt.
I'm assuming you're doing roast spuds? It doesn't matter if you boil them first or not. IF YOU HATE YOUR GUESTS.
|
Mary-Jane
|
| Nick wrote: | No, far too long.
30 mins as hot as your oven will go to get it crackling, then 25 mins, or so, per pound at 170'C. If you leave it longer, as long as it's not too hot, it'll just start to melt a bit more. Make sure you put salt on it now, in all the little cuts, and as that draws moisture out, wipe it away and resalt.
I'm assuming you're doing roast spuds? It doesn't matter if you boil them first or not. IF YOU HATE YOUR GUESTS. |
Ah - I thought that sounded a long time. Thanks Nick.
So, what's the best way to roast spuds then? 
|
Mary-Jane
|
| Nick wrote: | | ... then 25 mins, or so, per pound at 170'C. |
Should I do a 'plus 25mins' on top of that?
|
Nick
|
Floury spuds.
Peel.
Cut to give large surface area per volume.
Cold, salted water. Bring to the boil and cook until starting to crumble at the edges.
Drain.
Allow to dry. Feel free to coat them in flour, semolina or even breadcrumbs. Season.
Put them in HOT fat around the meat, doesn't really matter which one. Turn three times in 60 minutes.
|
jema
|
These days I'm very much in the habit of brining pork for an hour before cooking, seems to keep it moister and tenderer.
And yes of course keep the times well down, pink pork is fine.
|
Mary-Jane
|
But what about the 'plus 25 minutes' on top?
|
Nick
|
That's done at the beginning. The pounds don't know what order they're being cooked in.
And, leave it to rest for 20 minutes under a towel when you're done.
|
Mary-Jane
|
Sorry - I know I'm being dim, but could I just clarify: get oven as hot as it will go for 30mins. Then put in pork at 25 mins per pound. Then rest it for 20 mins under a towel.
Don't I have to turn the oven down at some time...after the first 25 minutes?
|
Nick
|
Turn oven on to as hot as it goes.
When it's hot, put meat in oven*.
After 30 minutes, turn the oven down to 170'C and cook for 25 minutes a pound.
*Put the meat in a pan, close the oven door.
|
Mary-Jane
|
| Nick wrote: | Turn oven on to as hot as it goes.
When it's hot, put meat in oven*.
After 30 minutes, turn the oven down to 170'C and cook for 25 minutes a pound.
*Put the meat in a pan, close the oven door. |
 Ta. (It's the lawyer in me)
|
Nick
|
Turn the oven off when you're done. Use oven gloves. If in doubt, use a meat thermometer. Blow on your food before putting it in your mouth, chew before swallowing. Be very careful with the carving knife, it'll be sharp. Make sure a qualified first aider is on stand by. Do not consume alcohol if you intend further cooking, cutting, operating heavy machinery or sexual activity. The value of your pork may vary. Oven temperatures can go up as well as down. Your diet may be at risk if you use it as security during the course of this meal.
|
cab
|
| Mary-Jane wrote: |
So, what's the best way to roast spuds then? |
Patiently in hot oil, with salt on top, without any tedious parboiling. Unless you're in a hurry or just bad at timing a roast dinner, then you may be forced to go down the parboiling route...
Regarding the pork, before putting it in the oven, pour some boiling water over the scored surface, dry it off, and put salt on. You'll get good crackling using Nicks roasting advice anyway, but this way it'll be better.
|
Fee
|
| Mary-Jane wrote: |
So, what's the best way to roast spuds then? |
Splutter
|
Mary-Jane
|
| Fee wrote: | | Mary-Jane wrote: |
So, what's the best way to roast spuds then? |
Splutter |
Tee hee *snigger*
|
Nick
|
| Mary-Jane wrote: | | Fee wrote: | | Mary-Jane wrote: |
So, what's the best way to roast spuds then? |
Splutter |
Tee hee *snigger* |
Such a small hook, such a large fish.
|
jema
|
Just did a 10 hour pork roast, and rather good it was to 
I still find it odd that it doesn't dry out.
|
Barefoot Andrew
|
Blimey. Was it some giant Primeval-esque super-squealer?
A.
|
jema
|
Not even a massive joint, but it did work really well.
|
Truffle
|
| jema wrote: | | Not even a massive joint, but it did work really well. |
We did nearly the same yesterday- 7hr shoulder roast.
1) season and score then 30min at 220 (until the crackling starts to crackle).
2) 4hrs 30min at 170, but covered as tight as possible.
3) remove cover, drain most of the fat and baste
4) add garden veg- onions, whole garlic, spuds, carrots and a few bay leaves and mix into remaining fat- add the pork joint back on top
5) cook uncovered for around another hour
6) remove meat, cover and let sit for around 30mins
7) make gravey from the roasting tin
The meat will practically be melting, its sooo juicy, the roast veg very flavorsome, crackling spot on and delicious (and cholesterol caked) roast veg. My fave pork roast.
Also like the way Nick does roast spuds- golden and crispy!
Truffle
|
wellington womble
|
So how was it?
|
mochyn
|
I want roast pork now. Fortunately there are several tidy joints in the freezer: that may well be tomorrow's supper.
|
vegplot
|
| Mary-Jane wrote: | | But what about the 'plus 25 minutes' on top? |
That long?
|
