I love roast pork - it’s the perfect dish to bring friends and family together. But the problem I always have is cooking it just right.
So, I spoke to Durban celebrity chef, Sherwyn Weaich about the perfect pork roast. He says roast pork is actually easy to prepare and tastes too good to be eaten only at Christmas or on special occasions.
This was just the reminder I needed that family and friends can enjoy the succulent, tender meat and crispy rind at any time of the year.
With secrets handed down to him by his grandmother, Weaich shares with us tips and tricks we need to know about the art of roasting pork.
Before jumping to giving us his tips, he first some of the kitchen tools to keep handy when cooking roast pork
A sharp knife for scoring the rind
Paper towels for drying off any moisture on the pork rind
Salt for rubbing into the rind for making the crackling
Un-waxed white kitchen string for tying a stuffed pork roast at regular intervals to secure
A roasting pan for cooking pork
Foil to cover the pork when resting
A carving fork and carving knife for carving the cooked pork
Weaich’s top tips when roasting pork
Store it safely
As soon as you get home, store your pork in the coldest part of the fridge. If you're not cooking it within two days, you can freeze pork for up to six months.
Place the pork in an airtight container or sealable plastic bag. To thaw, place the frozen pork in the fridge for 24 to 48 hours, depending on the size, or until thawed.
Time it right
Depending on the cut of pork you use, the amount of fat and rind, and the size and weight of the roast.
As a general guide, when roasting pork with rind, preheat your oven to 220°C to crisp the rind, and then reduce the temperature to 180°C to finish cooking the meat.
Make it medium
To enjoy your roast pork at its juicy best, cook it to medium so there's still a hint of pink in the centre. Contrary to popular belief, pork doesn't have to be cooked all the way through, and overcooking makes the meat tough and dry.
Let it rest
After removing your pork from the oven, cover the roasting pan with foil and set it aside to rest for about 10 minutes before carving.
This allows the juices to settle, which helps keeps the meat tender and moist.