Perfect roast pork hock - Eat Well Recipe - NZ Herald (2024)

FAQs

Perfect roast pork hock - Eat Well Recipe - NZ Herald? ›

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Place an oven-proof wire rack onto a baking tray and brush the rack with a little oil. Place the pork on top, skin side up and roast in the oven for 90 minutes. Then turn the heat up to 240°C/460°F and roast for a further 30-40 minutes or until the skin is super crispy.

As a rule of thumb, for pork well done is 77°C, medium 71°C and medium-rare 63 °C.

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.

A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.

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.

With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.

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.

Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit. This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.

How to tell if pork is done without a thermometer? ›

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

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.

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.

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .

To cook pork roast uncovered in the oven at 250 F, first preheat your oven and then pat your roast dry with paper towels and season with salt and pepper. Use a roasting pan with a rack and cook in your oven until your roast reaches an internal temperature of 145 F, about 7 to 8 hours.

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. Either way, use a meat thermometer to ensure the internal temperature reaches 145°F, then rest for 5-10 minutes before slicing.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Quick note! Every cut of meat is a little bit different, so plan ahead for variations in cook time!