PORK ROASTS

LOIN PORK- with or without crackling, on or off the bone (rack of pork)

LEG PORK- leaner than loin, but full of flavour, cook same way as loin

SHOULDER PORK- very tasty, not as lean as leg or loin. Ideal for cooking very slow 4-5 hrs, best cooked on the bone.

PORK FILLET / PORK STEAK - very lean, perfect for 2-3 people,

use stuffing or a marinade or wrap in streaky bacon before roasting.

PORK BELLY - slow roast

HOW TO GET PERFECT PORK CRACKLING

Allow meat to come to room temp before you cook it.

Make sure the skin is dry.

The Secret is to Score the skin (cross hatch) - this allows the fat from underneath to bubble up.

Sprinkle with sea salt and Rub in.

Start oven high 240 deg for 20 mins (this will make it sizzle) then reduce to 180 deg.

TIP:

You can also remove the crackling at the end of the cooking process and while the meat is resting, place the crackling under the grill to ensure it's extra crispy!

*Buy from local butcher.

*Allow the meat to come to room temp before roasting.

*Note the weight of the joint before roasting.

*Season well.

*Use a trivet rack or a vegetable one for the meat to sit on.

*Always let the oven heat up to the required temp before putting the joint of meat in.

*Always rest the meat - This allows the meat fibres to relax again and retains the juices making it easier to carve.

Want to place your Christmas Order now?  

email us

on orders@cullensbutchers.com 

or hit reply to this email.  

You can also Phone us on 0404 69719.