Pork – Roasting Joints

Pork is always deemed to be an economical product but that does not mean it is any less of a meat. Good pork joints are well known for their flavour and below we look at the different joints available. Most people like rind on their joints so that they get crackling but make sure that you ask for it to be scored unless you have extremely sharp knives at home.

Rolled Pork Shoulder

The most common pork joint for households, this is a tasty cut but not the leanest of meats. Pork is not a tough joint and the fat that does run through the joint adds to the flavour when it is cooked. It is also the ideal cut for buffets, either served hot or cold.

Pork Loin

The pork loin is probably considered to be the prime cut and is equivalent to the sirloin of beef. Loins are where we cut chops from, but left whole this is a lean but tasty joint. It can either be left on the bone and chined, or boned and rolled for easy carving.

Pork Gigot

Pork gigots (legs) are very large joints and so we usually sell them in two joints, the shank end and the fillet end. Again this joint is usually sold boned and rolled but can be sold on the bone if preferred (just make sure you have a large oven!)

Pork Fillet

Also known as tenderloin, these usually are about 450g in weight and so you may need a few if you have a hungry hoard to feed. Although it is often roasted whole, it is good cut into medallions and pan fried or used as stir fry strips.

Pork Joint Cooking Times

Minutes / pound
Minutes / kilo
Gas Mark
°C
°F
Medium30/lb + 30 mins
65/kg + 30 mins
Gas 4-5
180 °C
350 °F
Rest for up to 30
minutes after cooking
Well Done35/lb + 30 mins
75/kg + 30 mins
Gas 6
200 °C
400 °F
Rest for up to 30
minutes after cooking