Pork Leg - This is one of the most commonly bought and popular joints for roasting because of its leanness, but it is also the joint responsible for the perception that roast pork is dry and that it's difficult to make good cracking, as this cut doesn't have as much fat as a pork shoulder. However, it all depends on the preparation! Also, a leg of pork does deliver nice lean, uniformly shaped slices.
For roasting, pre heat oven to 220 degrees. Rub the rind with salt and pepper. Roast for 20 - 30 minutes or until the rind starts to crisp. Reduce the heat to 170 - 180 degrees and cook for another 25 - 30 minutes per 500g. You can test by spiking with a skewer; the juices should run clear. Rest for 15 - 20 minutes before carving. If the crackling is not crisp, remove from leg and allow 5-10 minutes under the grill before serving.
Pork loin chops - Pork is a very lean meat and, like chicken breast, will dry out if it gets overcooked. There used to be an old wives tale that pork had to be cooked until well done - this isn't true and you can actually cook pork until it is medium or medium rare.
For the loin chops, rub in some olive oil and salt and pepper to season. Use a hot pre heated barbecue or pan. Cook for 30 seconds and then reduce the heat and cook for a further 2 minutes. Rest for 10 minutes before serving.
Shoulder Roast - This part of the pork has great flavour, as meat from nearer the head of the pig is always sweeter and succulent, with a little more fat to keep it moist. It has a dry skin with a reasonable layer of fat underneath, so is one of the best joints to get good crackling from.
For best results when roasting, pre heat oven to 240 degrees. Score the top of the skin and rub salt and pepper in (no oil as we need this to turn to crackling and oil will only keep it moist). Roast for 30 - 40 minutes. Turn the oven down to 150 degrees, wrap the pork in foil and roast for a further 30 minutes per 500g. Remove from oven and spoon juices over the top. Roast for a further hour with no foil, and then stand for 15-20 minutes before serving.
Pork steaks are thick cuts of pork that come from the shoulder of the pig. They cook up quickly in a number of ways, allowing you to get a hearty and delicious meal on the table in a hurry. If you have some pork steaks on hand, you can cook them right on the stove, in the oven, or out on the grill to quickly turn them into a tasty main course. Be sure to cook over a medium heat as high heat can cause the meat to dry out.
Shoulder Chops - With slightly more marbling than regular pork chops, shoulder chops are ideal for grilling. They are also extra delicious when marinated prior. ONce marinated pre heat your grill on a high heat and grill for 7 minutes. Flip over and brush with a flavour of choice (eg. barbecue sauce) and grill for a further 8 minutes. Flip twice more brushing on extra sauce for another 2 minutes each side, so the sauce caramelises.