With modern refrigeration pork is no longer seasonal, these days it is available year round.
If your pork is frozen it’s very important to thaw it correctly to ensure proper cooking. Thaw in the refrigerator, allowing 12 hours for chops and small joints. For joints over 3 lb (1.4kg) allow 24 hours in a cool place. Remember it’s easier to score the rind of pork while it’s still frozen.
Pork is a rich meat which needs a minimum of additional flavours, but lends itself perfectly to a variety of accompaniments, particularly those with fruit or a sweet sharp flavour.
All cuts of pork are tender and suitable for roasting; best cuts are ones with a good area of rind for crackling, such as cuts from the leg or loin. Pork has a good covering of fat, so joint bastes naturally and there are usually tasty drippings for making gravy.
Make sure the rind is well scored by the butcher and rub in salt for a crisp finish. Put a spoonful of flour directly under the joint and it will absorb fat and sediments during cooking to provide a delicious gravy thickener.
Since it is important to cook pork thoroughly I recommend a meat thermometer. Push thermometer into a lean part and not touching the bone. When pork is cooked the temperature will read 190°F (90°C).
6 Set pork joint rind side up in a roasting tin and roast in an oven heated to 425°F (220°C) or Gas no. 7, allowing 25 minutes per 1 lb (450g) plus 25 minutes. For a boned and rolled joint, roast at 375°F (190°C) or Gas no. 5, allowing 35 minutes per 1 lb (450g) plus 35 minutes.
Increase oven heat for last 10 minutes of cooking time to crisp the crackling. Or you can lift off the rind with a knife, crisp it under a hot grill and serve separately.
Let roast stand at room temperature for 15 minutes before carving and meat will be juicier. You’ll find pork goes well with accompaniments like baked apples, apple sauce, red cabbage with apple or pickled peaches.