Cooking time is calculate based on the weight of the cut - most cuts of pork require the same time per weight, the only real exception is fillet (45 mins, plus 45 per 500g at 140c)
Method
- Preheat oven to 220c
- Score the fat with a sharp knife and rub rock salt into it (so that you get crackling)
- Put Oil into the roasting tray and put into the oven for 5-10 mins to get hot
- Place the joint into the tray and use a spoon/baster to pour hot oil over the top of the joint to sear the fat
- Cook for 30 minutes then reduce to 180c for remaining time
- Calculate remaining time as: 35 minutes per 500g, plus an additional 35 mins (i.e. 2.1KG pork loin: 30 mins @ 220 (2100g/500g)* 35 * 35 = 182 minutes @ 180c)
- At the end of cooking, a meat thermometer pushed into the centre should read 65-70c