PORK

COOKING TIMES...... Pork should always be well cooked . Allow for 30 - 35 minutes per 0.5 kg plus an extra 30 minutes . BUYING PORK...... Look for pale pink flesh that is finely grained with with pearly white fat and thin skin. CUTS OF PORK ..... Leg and loin , are favoured for roasting .A loin of about 6 to 8 chops can also be boned and rolled . The whole head of a pig , roasted is brilliant and great theatre for the meal , a great way to serve pork cheeks . HAND OR SHOULDER ...... Unsalted can be cooked on the bone or boned , rolled and tied for a roast . FILLET ........ Fillet is a very tender cut of pork it needs constant basting as there is no skin on the fillet . SPRING OR BELLY ...... The belly is very popular roaste for the perfect crackling it produces . It can also be used as an outer wrapping for a pork or veal roll . CUSHION...... The cushion is also called the forloin and is commonly roasted .