Roasting a Joint of Pork

Leg, loin and shoulder of pork are all suitable cuts for roasting, either with the bone in or boned, rolled and tied, with or without stuffing. The technique is the same, but cooking times vary (see box). If you like crackling, buy the joint with its skin intact, score it and pat it dry, then rub with oil and salt. Do not baste it during roasting or it will not be crisp. Make deep incisions through the skin and insert slivers of peeled garlic, if you like.

1. If the skin has been removed, as shown here on a leg of pork, score in a diamond pattern with a boning knife. Brush with a little oil and rub with salt and pepper or a dry spice mix such as cinnamon, mustard powder and brown sugar.

   

2. Place the joint on a rack in a roasting tin and roast until well-done (see chart). If there is no cracking, baste the joint with the fat from the tin every 30 minutes.