Jamie's epic roast pork | Jamie Oliver pork recipes (2024)

FAQs

How long do you cook Jamie Oliver roast pork? ›

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.

Center-Cut Loin Roast: This popular boneless roast is juicy, tender, and evenly shaped with somewhat less fat than the center-cut rib roast. We prefer the more flavorful boneless blade-end roast, but the two cuts can be used interchangeably. Make sure to buy a center-cut roast with a decent fat cap on top.

Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor. Roasts should have a hint of pink in the centre after cooking.

Lift up the pork and sit the onion, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat. Roast for 2 hours, then reduce the heat to 150ºC and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Overcooking any meat dries it out. A pork loin roast is more tender and juicy when cooked to medium than when it is well done. If you're talking about a pork shoulder or pork butt, it is best braised low and slow to let the collagen soften. As soon as the meat pulls apart with a fork, it is done.

Berkshire pigs are native to England, and they have been used for centuries by British farmers to produce bacon and other pork products. The meat of a Berkshire pig is lean and flavorful, and it is often considered to be the best pork in the world.

That all-time favourite – pork belly – is one of the best and most popular cuts to slow roast. And it'a cheap too, making it ideal for the times.

Prepare Pork for Roasting

Dry skin – Pat skin dry using a paper towel; Season flesh – Season the flesh sides of the pork with salt, pepper and optional fennel, with a drizzle of oil; Salt skin – On the skin side, drizzle with oil then sprinkle evenly with salt.

What happens if you don't sear a roast before cooking? ›

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Very little water, really. But the water is going to heat and steam and keep the roast juicy. Next, cover the sheet pan with foil and then put it into the oven at 300°F until just heated through, about 25-30 minutes. Serve.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

Pork Roast in the Oven:

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Turn the oven to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. Once cooked, let the roast rest for 10 minutes before slicing. One of the most important things when cooking a pork roast, is to dry off the rind as much as possible before you start cooking.

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.