Pork

Loin and leg are the most usual cuts for roasting.
Roasting times are 20 minutes at 240°C then 35 minutes per pound at 190°C.

Mum's tips for crackling:
To get good pork crackling the meat needs to be dry. Unwrap the joint from any plastic packing and wipe dry with a paper towel. if you are not cooking it immediately cover it with foil with an airhole or two.

To cook the pork and get good crackling you have to rub salt into the skin of the joint and give it a good blast in the oven to start it off.

Fifties cookery icon Fanny Craddock declared that you should rub salt into the skin of the pork like to were rubbing it into the face of your worst enemy so focus and enjoy (it could be therapeutic not that I'm advocating violence). After doing this I always wash my hands in lots of soapy water. You don't want it to burn though so after about twenty minutes I cover it with foil until it is nearly cooked and then take it off again to crisp up again. If your meat is cooked and you think your crackling isn't crisp enough you can slice it off and put it back in the oven on a baking tray and turn the oven back up a touch while your joint relaxes on a serving dish.

Mum' tip for checking pork is cooked thoroughly:
Pork must be cooked thoroughly for health reasons.
I personally won't eat pork that is remotely pink - to check that it is cooked through I insert a carving fork (or any long pronged utensil) into the centre of the joint when I think it is done and check that the juices run clear - not pink in any way. if the juices aren't clear i put it back in the oven for a while longer and wash the fork in a hot soapy water before trying again.

Selection Boxes

Yorkshire Beef

Yorkshire Lamb

Yorkshire Pork

British Chicken

British Veal

Offal