Roast­ing times for pork

Australian Women’s Weekly NZ - - MAGGIE BEER -

WITH CRACK­LING Score the rind at 1cm in­ter­vals; rub a lit­tle oil and salt well into the scored rind. Roast at 250°C (230°C fan-forced) for 25 min­utes. Re­duce oven to 180°C (160°C fan-forced); Per 500g, roast for 20 min­utes.

WITH­OUT CRACK­LING First, brown lightly all over in a lit­tle oil in a pan. Per 500g, roast at 180°C (160°C fan-forced) for 20 min­utes. For pork belly, shoul­der, Scotch fil­let (neck): Roast, cov­ered, at 180°C (160°C fan-forced) for 3-4 hours, or un­til the pork is com­ing away from the bone or is fork-ten­der. While bone­less cuts are eas­ier to slice or carve, the meat tastes bet­ter and is more moist when cooked on the bone. A bone-in roast may take a lit­tle longer to cook than a bone­less one.

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