Pork Roast

  1. I've been told 30 minutes per 500 g plus 30 minutes at 180 degrees, e.g. a 1 kg roast will take 1 1/2 hours. However, I haven't had much luck with that guideline, and usually find I have to cook longer, but then I prefer a slow roast at 160 degrees after my initial hot burst for the crackling. I haven't perfected the timing yet, but I think it's closer to 45 mins per 500g plus 30 minutes.
  2. For great crackling: set oven to hot which is 200-220 degrees celsius. Score the skin of the roast well through the skin at about 2cm intervals. Rub the skin with rock salt.
  3. Use a knife to slice holes into your roast from the open meat side, and stuff with your sprigs of rosemary and chopped garlic. You can also stuff rosemary and garlic into the scored skin.
  4. Cook roast in hot oven for 30 mins then turn down to moderate slow which is 160 degrees C. You will need to cover the top of the roast with foil so that the crackling doesn't become too dry.
  5. Cook for remainder of time and allow to rest for 20-30 minutes before serving.

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