Roast Pork
Ingredients
Directions
Prepare
Select the roasting pieces: leg, loin, spare-rib, and shoulder.
If the skin is left on, cut it through in lines both ways, forming small squares.
Roast and serve
Put a cupful of water in the pan with the meat; bake in a moderate oven, allowing twenty to twenty-five minutes per pound.
Ensure the pork is thoroughly cooked.
Serve with apple sauce or fried apples.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pork (in the method)
- Is the main cut being roasted, so its size sets the cooking time per pound.
- Water
- Sits in the pan to create steam and moisture around the meat as it bakes.
The step that matters
Ensure the pork is thoroughly cooked. Pork must reach a safe internal temperature throughout. Cooking by time per pound alone can miss this, so the centre should be checked before serving.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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