To ask how to cook a boneless pork loin joint?

[WineGetsMeThroughIt]

Posting here purely for traffic. I cook and bake a lot, but never cooked a boneless pork loin joint before. It's got the layer of fat on top for crackling, and I think I'm meant to salt and score it. But can anyone give me some tips on how to ensure the cracklings is crispy but the meat itself stays nice and moist since it looks like quite a lean piece of meat other than the fat layer on top. Do I baste it? Cover it in foil?

I either get one or the other. Make sure your fat is really dry I lightly rub with olive oil too, and cook hotter for the first 20 mins. but interested to read other peoples tips. Really hungry now thinking about a roast dinner

Score, salt, rub, full blast in the oven for 30 mins turn down and low and slow until cooked through, I wouldn't baste or cover a boneless joint (unless your removing the crackling for an extra blast to crisp up, some bits are stubborn!)

@Frazzledd

Score, salt, rub, full blast in the oven for 30 mins turn down and low and slow until cooked through, I wouldn't baste or cover a boneless joint (unless your removing the crackling for an extra blast to crisp up, some bits are stubborn!)

Thank you! Your name is pretty much how I'm feeling right now btw 😂

Frazzled- it's my constant state

Good luck with your roast! Don't be afraid to remove the crackling for an extra blast and cover the the joint once it's cooked through or it might go dry, depends how big it is/thick the fat etc-

I've had great crackling, dry meat, chewy crackling/ perfect pork...the 30mins blast then low and slow is the way that's worked the most!

Pigs are as clever and as emotionally intelligent as dogs.

@edenhills

Pigs are as clever and as emotionally intelligent as dogs.

Never tried to get a decent crackling off a dog so wouldn't be able to offer any advice on how to cook one....🤷‍♀️🙄

@edenhills

Pigs are as clever and as emotionally intelligent as dogs.

OP isn’t asking how to cook a boneless dog loin though

I vaguely rember something about pouring boiling water over the fat to get good crackling. You'd better Google, I can't be trusted these days !

Make rub with olive oil, fennel seeds, salt and pepper. Score the fat and rub it in. Blast in a hot oven for 20 minutes then turn down low, I go for about 150 degrees, until it's cooked and falls apart when you prod it.

I soak it upside down in boiling water up to fat level only (to render some of the fat IIRC?) for about half an hour. Then i turn it over and salt it really well, rubbing it right down into the grooves, and leave it for another half an hour in the fridge. Wipe away the moisture pulled out by the salt with paper towels. Then salt again and season with black pepper. Pour about 250 ml boiling water into the roasting tin and add bay leaf, onion and black peppercorns.

Cook at 180 fan for 25 minutes. Then turn down to 150 fan and cook for 15 min per 500g. Leave to rest for about 20 min, then if needed grill the top to get the crackling extra crispy (make sure the top of the joint is as level as possible - Use scrunched up foil or halves of potato underneath if the joint is much bigger on one side than the other).

Oh also add olive to red top, rub in well with the salt at seasoning stage.

*the top

Is it a layer of just fat or skin as well? You cant have crackling with just fat

I would say pigs are more clever and emotionally intelligent than my dumb dog, the thick idiot

I always add a couple of unpeeled crushed garlic cloves and a whole peeled onion. This gives the gravy a depth of flavour

Told this by a chef and crackling perfect every time.
Set oven to heat up really hot at the highest temp.
Pour a kettle of boiling water over the top of the joint/fat
Put the joint into a hot roasting tin and whack into the very hot oven for 10 mins (dont worry if seems a bit smoky.
Do not open the oven door but reduce temp after 10 mins to the normal cooking temp for roast pork.
Always get fab crackling on my joints without extra oil or salt

You won't get crackling on a loin

You will if it’s been prepared properly.

Take the joint out of its packaging and leave it in the fridge, uncovered. Overnight if possible. (Check if the skin is scored - if not, use a very sharp knife to score lines across it every 1cm)

Then an hour before you want to cook it, generously coat the skin with salt and leave it to draw out any more moisture. Before you're going to cook it, wipe the salt off. There should be enough left for you to massage into the scores on the skin - but if in doubt, add some more!

Slice an onion very thickly, along with a couple of carrots, and use those to make a trivet onto which you place the pork. Then pour in enough water to cover the roasting tin by about 1cm. You could use white wine if you want, or a mix of wine and water.

Very hot oven for around 20 minutes, then turn it down and roast it more slowly. Keep checking and top up the water/wine if you need to.

If at the end of the cooking time the crackling hasn't crackled, turn the oven up again for another 10 minutes or so. Or put under the grill - but be careful as it can burn very quickly.

Layer of stuffing over it and then rolled up and tied and roasted.

Yum.

Ignore what I said about putting joint into the fridge! Rewrote as started out with one method then switched to the other and missed that bit! It can just sit on the counter.

How was your joint OP?