It is advisable to cook pork thoroughly – that is until just done with no pinkness but still tender and juicy. A meat thermometer (below) helps you determine more accurately if the meat is cooked all the way through.
Leg and loin joints are the prime cuts for roasting, and they can be roasted on or off the bone. If unboned ask the butcher to cut the chine bone from loin joints for easier carving.
Be sure the oven is preheated according to the chart (below) before you put the joint in if you want really crisp crackling.
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