Top tips to cooking perfect roast pork:

  1. The pork loin, belly and leg are the best cuts for roasting, while the shoulder requires a slower cook (see Jamie’s recipe below). Choose cuts with a generous layer of fat as this will keep the meat moist and add flavour throughout the cooking process. 
  2. Remove pork from the fridge at least an hour before cooking. When you’re ready to cook, your meat should be at room temperature.
  3. Dry the pork, including the skin, thoroughly using a few kitchen towels. It cooks much better and you’ll get much tastier crackling too.  4. If your butcher has not already done it, slash the crackling fat with a very sharp knife. Cut halfway through the fat, but not all the way through to the meat.
  4. For perfect crackling, rub the skin all over with lemon juice, then sprinkle with salt. Follow the roasted pork belly recipe below from Ottolenghi’s NOPI: The Cookbook.  5. Roast pork pairs beautifully with flavours like fennel, sage and chilli, as well as apple and squash.  Recipes to try

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