roast pork

[globetha]

I have to cook a meal for guests wanting roast pork with crackling. How do i achieve this and also in an electic fan oven what temperature , how long per Kg ? thanks in advance

[burnhal]

generally 20 mins per pound plus 20 mins is the accepted rule so double up for kg. However I tend to leave it a lot longer than that. Pork needs to be thoroughly cooked- if its pink it aint cooked! To get crackling rub a lot of salt into the rind- if it isnt already done cut criss-crosses in the rind with a sharp knife. I personally put the pork in foil but dont cover the rind- it will go soggy if covered- leave it uppermost and cover the rest of the meat. Cant give you an electric fan oven temp- I use gas mark 6

[Goodsoulette]

if the crackling isnt particularly ccrunchy you can always take it off the joint wrap the joint in foil to rest and cook the crackling for longer.

[globetha]

many thanks - will now hit the kitchen - wish i had not bothered to invite people really - but seemed a good idea at time !

[Lindylou]

The only way to get crackling is to ensure that the rind is DRY!! I ensure that the rind is dry, cover with a thin layer of butter or olive oil and then a thick sprinkle of salt. Roast at 25 minutes per pound ( or whatever that is in kilothingies) plus 25 minutes over. Rest for 15 minutes. Then crunch!

[normy]

I rub my Pork rind with Vinegar, then olive oil, then salt before cooking

[Gef]

Don't cover the skin/fat with anything other than salt. Make sure that it is deeply scored with lots of fine cuts down to the meat. Cooking time depends on the cut of meat but I would use at least 30 mins per pound for leg.

And don't forget to make sage and onion "stuffing".