Slow Roast Pork

Step 1

Slow roasting pork loin produces the most tender and succulent meat as the high temperatures tend to dry out this lean meat (most of the fat is on the outside of the cut, not marbled through it like beef). In this method, the meat is coated to give it a flavourful crust, then put into a very hot oven for a short time to seal the meat, then the temperature is lowered and the roast continues to cook at a very low temperature.

The times for the slow roasting method are as follows:
Cook in roasting oven for about 30 minutes, or until beginning to brown, 220°C

Then turn down the heat to 140°C the remaining cooking time - 70 minutes per 0.5kg. During the last 20 minutes raise the temperature to 220°c to crisp up the crackling.

Leave to stand for 10-15 minutes before carving.


Normal Roast Pork cooking times: Cook for 35 minutes per 0.5kg, when slow roasting you do it for twice the time per 500g at a lower heat.
When doing normal roast Pork the time is 35 minutes per 500g + 35 minutes. When slow roasting this converts to 30 minutes at a high temperature (this would be the + time used in normal roasting) and the remainder is 70 minutes per 500g on a lower heat, during the last 20 minutes of this calculated time raise the heat back up to allow the skin to crisp.

e.g. 1.5kg pork would be 30 minutes @220°C followed by a further 210 minutes (190 minutes done at 140°C and 20 minutes @ 220°C). Total cooking time for 1.5 kg joint is 240minutes (4 hours), then allow the meat to rest.

You can remove cracking towards the end of cooking time if it is becoming overdone.

If you like cracking softer the leave on while the meat is left to stand for a good while wrapped in foil and covered with a couple of clean t-towels.

If you like your skin crispy remove and set aside while the meat rests.

Resting meat before cutting into is worth it for a number of reasons, high heat makes muscle proteins in the meat contract, pushing juices toward the centre.
If you allow your meat to relax anywhere from 5 minutes for steak to around 40 for a turkey liquid that has been pushed out of tightened meat cells is able to circulate and be reabsorbed, making the meat more tender. This also means the juice stays in the meat and does not run all over your cutting board; it also helps even out the temperature of the meat.