Roast Pork

[NAB3wishesfor2008]

Have decided to do it in the normal oven. The piece has been cut already in the crackly and has string around it. We don't actually want to eat the crackling but is there advantages to cooking the meat with the fat on?

It weighs 0.796kg and states 35 minutes per 0.5kg plus 35 minutes. I make that about 110 minutes. does that sound about right? TIA.

I would definitely cook it with fat on, you will need it to baste the meat and keep it moist as it cooks. I think most guides for cooking meat are a bit OTT, it really depends on your oven and how accurate temp is. An hour and half ish for good sized piece sounds about right though.

My oven is a fan one and really good.

I will leave the fat on. I did think it might be good for basting as pork can easily dry out.

Ooh I love crackling. If I was closer I'd come get it!

You can have it!

I love it too but I have to get this fat off me. I am gross.

Crackling came off very easily and the meat was lovely. Thanks.