Lifelong vegetarian in DESPERATE need of advice on roasting pork!

[BeckleinDisguise]

DH has decided he wants a roasted pork joint this week... loin steaks I can do, I cook them in gravy, but I haven't a clue about joints! In fact, having been brought up vegetarian and never eaten meat, I don't even know which cuts of it are good! Or how to cook it properly and nicely without it being overdone or dry. HELP!

(I think he's deliberatly picked something hard so I stop asking each week what meals he wants...)

Hopefull bump

(although I am aware its not a particularly interesting thread for a Friday night)

Buy a ready to cook one from the posh supermarket ranges

OR

Buy a boned leg joint, take it out of its packaging 24 hours before cooking and salt the crackling. Repeat a couple of times.

Roast at 180 for 25mins per 500g + 25 mins (I think, check on waitrose website or with Delia). Shove it in a roasting dish, uncovered and wait for crackling to crackle.

Jamie Oliver does a good recipe for slow roast pork belly, It's not difficult and it is on his wbsit e i think

Thank you! I did look at the ready to roast ones but they have stuffing in them and I don't think he wanted that (he's gone out leaving me to fret about the shopping list and dinners I won't even be eating!). I will check out Jamie Oliver's website and see what his recipe looks like and if not will try the roasting...

and then get DH to read this thread and teach him to cook it

Great idea!

He did mention chicken breasts stuffed with garlic once and I made him do that - I can cook meat but I don't like touching it!

I agree - if he wants Roast pork get him to do it himself.

TBH roasting meat is one of the easiest ways of cooking it. Get a ready prepared joint and stick it in the oven; just make sure you pre-heat the oven first.

Thanks for all the advice! I've bought a ready seasoned belly joint which I'm just going to roast straight and see how it goes! Next week I'll let the children choose - it'll be macaroni cheese all week...

As a fellow veggie, I'd recommend roasting bags.

Always a good result and they stop your oven getting covered in meat juices .