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A neat, lean joint of Blythburgh pork from the Suffolk coast, with a good covering of fat. It roasts evenly and carves into tidy slices, which makes it the easy option for feeding a crowd.
How to cook
Take it out of the fridge an hour before cooking. Dry the skin well and rub it with salt.
Roast at 160°C, allowing about 35 minutes per 500g, until the centre reaches 70°C. Go by a probe, because joints vary.
Lift it out and turn the oven up as high as it will go.
Put the pork back in for 10 to 20 minutes, until the crackling is crisp all over. Watch it closely so it doesn't burn.
Rest for 20 minutes before carving. The pork should be cooked all the way through, with juices that run clear.
A neat, lean joint of Blythburgh pork from the Suffolk coast, with a good covering of fat. It roasts evenly and carves into tidy slices, which makes it the easy option for feeding a crowd.
How to cook
Take it out of the fridge an hour before cooking. Dry the skin well and rub it with salt.
Roast at 160°C, allowing about 35 minutes per 500g, until the centre reaches 70°C. Go by a probe, because joints vary.
Lift it out and turn the oven up as high as it will go.
Put the pork back in for 10 to 20 minutes, until the crackling is crisp all over. Watch it closely so it doesn't burn.
Rest for 20 minutes before carving. The pork should be cooked all the way through, with juices that run clear.