Which cut shall I go for and what quantity do I need?

[TeeCee]

A friend of a friend is in the middle of converting her piggies to pork and I have an order form in front of me.

A Chump roast is £5 per kg
A shoulder of prk is £5 a kg
Rolled Belly is £3 a kg
Loin of Pork is £4.50 kg
Leg of pork - £4 per kg

Which cut shall I go for and how much to serve 4?

I think I like belly of pork actually and doesn't that make the best crackling?
It's ALL about the crackling for me really.
Mmmmmmmmmmmmmmmmmmmm

TIA

Bloody hell woman, if you've got the chance of free range pork get as much as your freezer will hold!!!!!!

I can give you super recipes for all of those pieces

belly is fatty but makes lovely slow cooked stews

I would get leg or shoulder for roasting

yes agree with suze

actually maybe not chump

do you know, I cannot get free range pork for love nor money in an area with rather more square miles than Northern Europe [envy}

Oh ok, how exciting! But what do I need to cook a rost for 4? Then I can buy it in the right quantities.

1.25 kilos of shoulder and leg

i have to admit I don't know what a chump roast is but I'd say about the same
rolled belly you should get a kilo
Loin the same

oh hellfire get a kilo of each and then let me live vicariously through you, I beg you

loin of pork makes a lovely roast

cubed leg makes fabbo casserole

PMSL, will do Suzy

Thanks Enid

please please please let me give my recipe for slow roast shoulder of pork with soy and honey glaze

Plese let me, I don't get out much

go on

will it feed 7

need a dinner party dish

Right , have ordered a kilo each of shoulder, belly, loin and leg.

Would LOVE your receipes babes, thank you

I've changed my mind, can you go for 2k of shoulder, it will go a long long way

I will dig out my recipe and post it in (my) morning

Come on then Suzy, I'm off to my (excellent) butchers now. He rears and butchers his own beef, lamb, pork on a hill about 1/2 a mile away from me all free range.[smug - sorry]
So I will get some shoulder and await my instructions.
ST.

I've placed the order already now. Hmmmm, how many will 2kg feed then?

it will be here in 10 hours
I 'm absolutely knackered tonight

It's not so much ingredients as method
just make sure you ahve some honey, ginger, soy sauce, lemon juice, a big roasting tin and al foil and 6 hours before you need to serve it

2k should feed 8 at least

have a read of this

np - we will have it tomorrow. I'll get some lamb for tonight.

Cheers SW!

Right I changed my order do now getting

2kg shoulder
1.5 of belly
1 kg of loin and
1 kg leg.

TIA suzy and thanks for that link Wurly

right
well you set the pork a rack on the bottom of a roasting tin
and you score the skin very well and rub in a teaspoon of coarse salt
then you set the oven to very very high
then you mix 2 tablespoons of honey, 1 tablespoon of soy sauce - the darker the better, a clover of garlic coarsely chopped, 1 tablespoon of olive oil, and the juice of one orange.
put the pork in the not oven for 25 minutes until it's smoking and the skin is all puffed up and crispy
take it out and baste it with the sauce, not all of it, then turn the oven down to 120 degrees or GM 3 or so and put the pork back in.
Baste it with the sauce every 45 minutes or so and cook for a total of at least 5 hours turning the joint over twice so all the sides are cooked.
When it's done let it rest for a good 20 minutes, and then pull it apart with two forks or your fingers

Don't throw the pan juices away, they will turn to jelly and you can use then in soup or just like dripping on bread.

Free range pork is perfect as it has lots of fat and a better flavour.

Ta Suzy,

Didn't do it last night as DH had already just shoved it in the oven. The shoulder iteself though was excellent, not a cut I usually go for. I will definitely get another to do the recipe and report back.

Thank you!