🐷 Sunday Roast Pork

🥩 Best Cut for a Pork Roast

The secret to a perfect pork roast starts with the right cut. Here are your top options:

• Pork Belly: Ultimate flavour and crispy crackling. Juicy, rich, and perfect for slow roasting.

• Pork Shoulder (or Butt): Best for tender, pull-apart-style roasts. Great for feeding a crowd.

• Pork Loin: Lean and mild in flavour, ideal if you prefer a clean slice and less fat.

• Pork Leg: Classic Sunday roast cut with excellent crackling and moist meat underneath.

If you want that beautiful balance of crisp crackle and juicy tenderness, pork belly or pork leg are your go-to cuts.

🔥 How to Cook the Perfect Pork Roast

Ingredients:

• 1.5–2 kg pork roast (belly, leg, or shoulder)

• Olive oil

• Sea salt flakes

• Optional: pepper, garlic, rosemary, or fennel seeds

Method:

1. Prep the pork: Pat the skin completely dry with paper towel. Score the skin with shallow cuts about 1 cm apart.

   
   

2. Season: Rub olive oil over the skin and massage in plenty of salt (and any extra herbs you like).

   
   

3. Dry out the skin: For unbeatable crackling, leave the roast uncovered in the fridge for at least 1–2 hours, or overnight.

   
   

4. Roast hot to start: Preheat oven to 230 °C. Roast for 25–30 minutes to get the crackling going.

   
   

5. Lower the heat: Drop temperature to 180 °C and roast for another 1½–2 hours, depending on size, until the meat is tender and juices run clear.

   
   

6. Rest before carving: Let the roast rest for 10–15 minutes before slicing — it keeps the meat juicy.