How to Cook Pork

All cuts of pork, provided they are tender and fairly fat, can be roasted. Cook pork slowly in an uncovered shallow pan or casserole. Maximum flavour is reached only when the pork is slowly and well cooked. Cook it until the meat has lost its pinkish tinge and is pale beige in colour. I like to roast pork in a slow oven (325° to 350°-M2 to 3) for about 35 minutes per pound.

To glaze pork roasts after cooking: increase oven temperature to 425°-M6; sprinkle fat with 2 to 3 tablespoons brown sugar; return meat to oven to glaze.