skin on or off
Taken from the leg, this trimmed and rolled roasting joint is encased in a thin layer of crackling which seals in the flavour of the meat whilst slow cooking.
Skin on or off!
1.4kg feeds 4-5
1.8kg feeds 6-7
2.5kg feeds 8-9
Heat oven to 240°C/220°C Fan/Gas Mark 9.
While the oven is preheating, score the skin of the pork. Place the pork on a high shelf in the oven and roast it for 25 minutes.
Turn the heat down to 190°C/Fan 170°C/Gas Mark 5, and calculate the total cooking time, allowing 35 minutes per pound of meat, then deduct the initial 25 minutes cooking time.
Always ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.