Roast pork

Roast pork

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Put a loin or leg of pork into a very hot 250°C oven for 30 minutes and then reduce the heat to 180°C. This ensures a crisp crackling. Allow 1 hour cooking time per kg, plus 30 minutes for the piece.

Ingredients

Quantity Ingredient
1 loin of pork, weighing about 2 kg
or 1 leg of pork
coarse salt

Method

  1. Ask your butcher to score the skin of the pork. Preheat the oven to 250°C. Rub all over with coarse salt. Roast for 30 minutes or until the skin is crisp and golden. Reduce the heat to 180°C and roast until cooked through. Serve hot with vegetables and apple sauce or fried or baked apples.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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