Jamie's epic roast pork | Jamie Oliver pork recipes (2024)

FAQs

How long do you cook a pork roast Jamie Oliver? ›

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

The goal of any pork loin roast should be two-fold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

Preparing a pork roast

Preheat the oven to 450°F (230°C). Sear the roast by placing it, uncovered, in the oven for 20-25 minutes. Reduce the heat to 325° F (160° C) and continue cooking until internal temperature of 155°F – 160°F (68°C – 71°C) is reached.

Overcooking any meat dries it out. A pork loin roast is more tender and juicy when cooked to medium than when it is well done. If you're talking about a pork shoulder or pork butt, it is best braised low and slow to let the collagen soften. As soon as the meat pulls apart with a fork, it is done.

Slow-Roast It All Day

Then put a roasting rack into the roasting pan, unwrap your pork, and nestle it onto the rack. Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil.

So, what's the key to cooking pork without drying it out? Regardless of how you prepare the meat, it's best to cook it at a low temperature slowly. Be sure to use a meat thermometer to check the internal temperature of your pork: Once it reaches 145, you can be sure it's ready and safe to eat.

Worcestershire sauce with cola is a classic combo for slow-cooked pork, but barbecue sauce and orange juice, a pale ale and apple cider vinegar, or Dijon mustard and honey are equally as delicious combos.

Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon). Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.

Do you season pork before or after searing? ›

But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise. I will try to season chickens the day before, but if I don't have the chance, I won't sweat it; and I will season steaks and pork roasts right before searing.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Meat should sit at room temperature before cooking for best results. Smaller cuts may only need to temper at room temperature for 10 - 15 minutes, while large cuts such as roasts may need to temper for at least 1 hour and up to 3 hours before cooking.

Place the roast on a wire rack inside a baking tray and cook at 240°C until the rind crackles, up to 50 minutes. Turn the oven to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. Once cooked, let the roast rest for 10 minutes before slicing.

Tough Cuts of Pork: Cooking Time and Temperature

The juiciest pork ribs and the tenderest pork shoulders—otherwise known as Boston butts—are best when cooked at a lower temperature for longer periods of time to allow the collagen to break down and achieve the aforementioned succulence.

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.