Roast Pork
Ingredients
Directions
Score the skin of the pork joint with a knife.
Place the pork at a distance from a strong fire.
Baste the pork regularly while roasting.
Ensure the pork is thoroughly cooked but not scorched.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pork joint with skin
- The main cut; its fat renders and its skin crisps during roasting.
The step that matters
Ensure the pork is thoroughly cooked but not scorched. Pork must reach a safe internal temperature, but high heat for too long burns the surface before the centre is done. Keeping the joint at a distance from strong heat and basting it helps the inside cook through while the outside browns evenly.
“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.
More roast pork recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.