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PORK
AND BACON – General preparation and cooking times
PREPARING PORK Always
rinse raw meat under cold running water then dry well on kitchen paper. It
has become popular to trim all fat from various cuts of meat, both at the point
of sale and in the home, however, we would recommend not doing so until after
cooking has taken place as the fat adds enormously to both the cooking
process and the taste. The
same goes for adding salt and other flavourings where pork is concerned. Whilst
the old saying about “one always being able to add salt but not being able to
take it out”
is true (there’s nothing worse than over salty food), the taste of
Pork, as with all foods, is enhanced by seasoning before and during
cooking.
Adding salt afterwards just doesn’t produce the same taste. Pre salting
doesn’t apply to bacon, as the curing process often eliminates the need to add
extra salt during cooking.
Always thoroughly cook
Pork.
CUTS,
COOKING TIMES AND ALLOWANCES PER PERSON Roasting
Suitable cuts:
Pork
Bacon Loin Sweet Cure Gammon Whole or half Leg Middle Gammon Spare Rib Back and Ribs (Prime
Back) Allowances:
225-350g/ 8-12oz per
person (with bone)
175-250g/
6-9oz per person (without bone) Cooking time:
Roasting
Pork
Quick Roasting - 200C, 400F, Gas mark 6 25 minutes per 450g/1lb
plus an extra 25 minutes
Slow Roasting - 180C, 350F, Gas mark 4 35 minutes per 450g/1lb plus an extra 35 minutes
NB
When using a covered tin or wrapping in foil, increase the cooking time
by 15-30 minutes.
Roasting Bacon
Cover with foil for most of the cooking time - 180C, 350F, Gas mark 4 30 minutes per 450g/1lb plus an extra 30 minutes Uncover
for the last 20-30 minutes Grilling
and Frying
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