Pork Roast with vegetables has to be one of the most iconic meals of all time. The juicy meat combined with crispy, browned potatoes, pumpkin and carrots feels like a big hug from home. It is really a meal that can be shared with the whole family or a large group of friends on a cosy Sunday evening.

No matter your cooking skills this dish can easily be prepared. It does take some time but once you have popped it in the oven, there is really nothing more you have to do.

Even though cooking a whole roast may seem daunting, it is really so simple. Plus if you’re lucky you may have some leftovers for the next day where you can make a number of delicious meals for both lunch or dinner- my favourite pork and cheese toasted sandwich!

What types of Roast Pork can I use?

The best cut of pork for a roast includes a leg, shoulder or loin. A piece of meat that has been boned and rolled will make it easier to cook and carved.

Should I cover the Pork while it’s cooking?

Due to its high fat content, there is no need to cover the pork (as long as it still has the skin and layer of fat on the piece of meat). Actually, if you do cover the pork, you will find that the skin will become rubbery and tough instead of nice and crunchy. Once it has completely cooked, you may want to remove the crackling before letting it rest. This will prevent it from getting too chewy.

How long should I cook the pork for?

A general rule of thumb, it takes 60-65 minutes per 1kg. Plus at the beginning an extra 30 minutes of high temperature (220C) to create the crackling.

If you have a meat thermometer, you can check whether the middle of the meat reaches at least 75C. You can also pierce the meat to tell whether it is ready. If the juice come out clear, then the roast is ready. If the juices are still pink, it needs longer to cook.

What temperature should I cook the pork?

For the first 30 minutes, you will want to have the temperature on 220C to allow the crackling to develop. The rest of cooking time should be at 180C. This is for cuts such as leg, shoulder or loin.

If the skin hasn’t become crispy, you may want to increase the temperature in the last 30 minutes to 220C. However, be careful not to over cook the meat. You may also want to remove the crackling from the meat and place it back into the oven while the meat is resting.

How to get the best crackling?

To be honest, everyone has a different opinion on how to get this part perfect. We have found the best way to create the crunchiest crackling is by making small slices into the skin of the meat (make sure not to cut through into the meat. This will allow the juices to go to the surface causing the skin not to crackle). Then with a tea towel or some paper towel, pat the skin dry and then sprinkle with a large amount of salt. Using your hand, massage the salt into the skin. This is only one way that crackling can be created.

If you enjoyed this recipe, please let me know how you liked it! Leave a comment below and share a photo on instagram with the hashtag #nofusseating. I absolutely love seeing all of your creations.