Roasting Meat, Roasting Advice and Tips

Information on Roasting Meat

Preheat oven according to the type, cut and weight of the meat you are roasting.

Use the following time temperature guide to calculate your approximate cooking time.

NOTE: A larger piece of meat requires fewer minutes per 500g than a smaller cut.
Roasts with bone-in cook more quickly than boned and rolled roasts.
When using a thermometer, insert into the thickest part of the meat.

General Tips for Roasting Red Meat

COOK MEAT FROM ROOM TEMPERATURE:
If possible, take the meat from refrigerator about 30 minutes before cooking. This will allow enough time for the beef or lamb to come to room temperature and result in more even cooking.
BROWN MEAT FIRST:
This will improve flavour, particularly when using small, very lean cuts that only need to cook for a short amount of time.
USE A MEAT RACK:
This will allow even heat circulation and browning, or place meat on a bed of vegetables.
REST:
Resting is one of the most important steps as it enables the temperature to even out and the meat fibres to relax and reabsorb some of the juices.
CARVE WHEREVER POSSIBLE ACROSS THE GRAIN:
This will result in optimum tenderness.

Great Gravy

Measure 3 tablespoons of the roasting pan juices into a small saucepan.  Add 2 tablespoons of flour and cook, stirring until the flour turns a nut brown.
Carefully add 1½ cups of stock/water (water from boiled vegetables adds flavour) and stir continuously, allowing the gravy to thicken and boil.
Reduce heat and simmer for 2 minutes.  Season with salt & pepper.

Pork Recipe White Bean & Pasta Soup

White Bean & Pasta Soup

Serves 6


Ingredients:

  • 500g smoked pork bones
  • ¼ cup olive oil (plus a little extra for drizzling)
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 sticks of celery, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 can (400g) diced tomatoes
  • 1 can (400g) cannellini beans, drained
  • 1L beef stock
  • Sea salt and black pepper, coarsely ground
  • 200g dried fettuccine
  • Parmesan, for grating
  • Flat leaf parsley leaves, to serve

Directions:

  1. Heat the olive oil over a medium heat in a large saucepan.  Add the onion, carrot, garlic and celery when the oil is hot and saute for 10-15 minutes until soft, but not coloured.
  2. Add the pork bones and cook for 5 minutes.  Add tomatoes and cook for another 10 minutes.  Add the drained beans, stirring so all the ingredients are combined.  Add the stock and bring to simmer. Reduce the heat and cook for 30-40 minutes.
  3. Remove 1 coup of the beans and puree in a food processor.  Return to the pot and continue to simmer for a few minutes.
  4. Check the soup for seasoning and adjust accordingly.
  5. Check the amount of fluid – there should be enough to cook the pasta in.  Snap the fettuccine lengths in half, and add dry pasta to the fluid (if you are not planning on eating the soup in one go, then remove that liquid out now –cook the pasta as you need it for the serving you will dish up).
  6. Remove the pork bones.  Ladle the soup in to bowls, then generously grate over parmesan cheese.  Finish with a drizzle of olive oil and a sprinkling of flat leaf parsley.
 

Stir Fried Pork with Leeks

Stir Fried Pork with Leeks

Ingredients:

  • 500g stir fry pork
  • ½ cup chicken stock
  • 2T soy sauce 
  • 1-2t Chinese chile-garlic sauce 
  • 1t cornflour 
  • 1½t toasted sesame oil 
  • 1T canola oil 
  • 1T fresh ginger, minced 
  • 2 large garlic cloves, minced 
  • 2 large leeks, white and pale green parts only, halved lengthwise and cut crosswise into 1-inch pieces 
  • steamed white rice, for serving
 

Directions:

  1. In a small bowl, whisk the chicken broth with the soy sauce, chile-garlic sauce and cornflour. 
  2. In another bowl, toss the pork with the sesame oil. 
  3. In a large skillet, heat the canola oil until nearly smoking. Add the pork and stir-fry over high heat for approximately 5 minutes until lightly charred in spots. 
  4. Add the ginger and garlic and briefly cook until fragrant. Add the leeks and stir-fry for 5-6 minutes until tender and lightly browned in spots. 
  5. Stir the sauce, add it to the pan and cook, scraping up any bits stuck to the bottom, until thickened. 
  6. Serve right away with rice.
 

Sticky Smoked Pork Belly Recipe

Sticky Smoked Pork Belly

Serves 4


Ingredients:

  • 1kg smoked pork belly, cut into 2cm pieces 
  • 1T oregano 
  • 1t garlic powder (optional)
  • 1t ground white pepper 
  • pinch of cayenne pepper or a splash of hot sauce 
  • 1 cup BBQ sauce 
  • ¼ cup light soy sauce 

Directions:

  1. Season pork with oregano, garlic powder and pepper and place on a lined oven tray.
  2. Cover and bake at 180ºC for 40 minutes.
  3. After 40 minutes remove cover from pork and baste with sauce.
  4. Continue to bake ribs uncovered for another 40 or so minutes, until pork is tender, basting and turning every 10-15 minutes. 
  5. (If pork starts to caramelize or blacken too quickly turn the oven down to 160ºC).
  6. Once cooked, pork will be tender and the glaze will be thick and dark. 
  7. Serve it with green bean and feta salad, and whatever else you see fit.

Spicy Pork Chop Casserole

Spicy Pork Chop Casserole

Serves 6


Ingredients:

  • 6 pork chops
  • oil for frying
  • 1 cup of tomato puree
  • 1 medium sized onion, peeled and grated
  • 1½T soft brown sugar
  • zest of ½ lemon, grated
  • 2 medium sized apples
  • ¼t ground cinnamon
  • ¼t ground cloves

Directions:

  1. Preheat the oven to 180ºC.
  2. Slash the rind of the chops to prevent them from curling up as they cook.  Brown the chops on both sides in a little oil, then drain well.  Place chops in an ovenproof dish.
  3. Mix together tomato puree, onion, ½ cup of water, brown sugar and lemon zest.  Put in a saucepan and bring to the boil.  Pour this mixture over the chops and bake for about 20 minutes.
  4. Peel, core and slice the apples.  Place on top of chops and baste with the casserole juices.  Sprinkle with cinnamon and cloves.  Return the dish to the oven and bake for a further 20 minutes or until the chops are cooked through (adding additional water if necessary).
  5. Serve with a selection of seasonal steamed vegetables.

Pork Belly Recipe

Slow Roast Pork Belly

Ingredients:

  • 1.75kg pork belly (rind scored)   
  • 4T tahini      
  • 4T soy sauce      
  • 1 lemon (juice)
  • 1 lime (juice)
 

Directions:

  1. Select a shallow dish in which your scored pork belly will fit snugly.  Whisk tahini, soy sauce, lemon and lime juice together and tip mixture into shallow dish.  Sit the pork on top, skin-side up.  [You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.]
  2. Cover with foil and place in the fridge to marinate overnight.  
  3. Before cooking, remove from the fridge so that the pork warms to room temperature before it goes into the oven.  Preheat the oven to 150°C.  Line a roasting tin with foil, and transfer pork from shallow dish to roasting pan
  4. Cook the pork at 150°C uncovered for 3½ hours, then turn the oven up to 250°C and cook for a further ½ hour to let the skin crisp and crunchy.

NB/ for a gluten free version use tamari instead of soy sauce.

Pork Recipe Apple Pork Slices

This recipe can also be made replacing the Pork Belly with Pork Shoulder, Pork Rump or Pork Leg

 
 

Slow-Cooked Spiced Pork with Noodles

Ingredients:

  • 600g pork belly, cut into 3-4cm pieces -leave some of the fat on to which goes nice and soft when slow-cooked and tastes delicious
  • 1½t Chinese five spice
  • 1t brown sugar
  • ½t salt
  • ¼t black pepper, freshly ground
  • 1½T peanut oil (canola or soy bean are also fine)
  • 2T lemongrass, finely chopped (about 2 stalks)
  • 3 cloves garlic, finely sliced
  • 3T Soy Sauce (use good quality)
  • 2 cups water
  • 2t brown sugar
 
Serve with: 
  • 800g Udon noodles
  • mung bean sprouts (about 3-4 handfuls)
  • 2 Lebanese cucumbers, seeds removed, cut into thin batons
  • 2 cups mixed Asian herbs (like coriander, Vietnamese mint, Thai basil, mint)
  • 4-5 spring onions, finely sliced
  • ⅓ cup roughly chopped roasted peanuts
  • 2-3 large green or red chillies, finely sliced
  • 2 limes, cut in half

Directions:

  1. In a bowl, combine pork, five spice, 1t brown sugar, salt and pepper. Toss to coat the pork well, then set aside to marinate for 10 minutes.
  2. Heat the oil in a medium sized saucepan. Fry lemongrass for 30 seconds until fragrant then add pork and garlic. Cooking for 2-3 minutes until pork is browned, being careful not to burn the garlic.
  3. Add soy sauce, water and brown sugar. Bring to the boil and simmer, covering the pan with a tight-fitting lid. Reduce to a low heat and cook for 1¼ hours; or until pork is tender. (Please note that if the pork looks like it is drying out, just add a bit more water, soy sauce and sugar).
  4. When pork is cooked, prepare the noodles. Place noodles in a dish or pot and pour over boiling water to cover. Leave noodles to stand for 5 minutes until soft. Drain and toss noodles with raw beansprouts.
  5. Divide noodles and beansprouts between bowls. Top with chunks of pork and spoon over some sauce. Finish with cucumber, spring onion, plenty of Asian herbs, peanuts and chilli.
  6. Serve with a wedge of lime to squeeze over just before eating.

Pork Recipe Rustic Pork & Paprika Spirals

Rustic Pork & Paprika Spirals

Serves 4


Ingredients:

  • 400g large pasta spirals
  • 1 onion, peeled and roughly chopped
  • ½ t garlic, minced
  • 400g pork mince
  • 1T tomato paste
  • 2T paprika
  • 1 can (440g) diced tomatoes
  • 3T fresh oregano, chopped (or 2t of dried oregano)
  • 1/4 cup parmesan or cheddar-style cheese, grated

Directions:

  1. Cook the spirals according to the packet instructions
  2. While the pasta is cooking, heat a little oil in a frying pan, and cook the onion and garlic for 4-5 minutes until softened
  3. Add the pork mince and brown, breaking the mince up while it is cooking with the back of the spoon.  Add the tomato paste and paprika and cook for a further minute to release the flavour of the paprika.
  4. Stir in the chopped tomatoes, lower the heat and simmer for 12-15 minutes.
  5. Stir the mince mixture into the pasta with the oregano and cheese.
  6. Toss and serve with salad or steamed green vegetables.
 

Roast Pork with Gravy & Apple Rings

Roast Pork with Gravy & Apple Rings

Ingredients:

  • 1.3kg piece of pork with crackling
  • 3T fresh breadcrumbs
  • 1t whole pepper corns
  • 1t dried sage
  • 3t dijon mustard
  • salt 
Gravy
  • a little plain flour, 
  • 275 ml dry cider 
Garnish
  • 3 Bramley apples
  • 25g butter
 

Directions:

  1. Score skin of pork with sharp knife, and then remove the skin with about half a layer of fat underneath.  (In one piece if possible).  Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the over for 15-20 mins until it is a very crisp & crunchy piece of crackling.
  2. Remove from oven and drain off the fat into a bowl.
  3. Place breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar and add them to the breadcrumbs together with sage and a half teaspoon of salt.
  4. Spread the mustard over the layer of fat on the pork, and then press the breadcrumb mixture firmly all over making sure that is well coated.
  5. Transfer the joint to a roasting tin and place a square of foil lightly on top.
  6. Place the meat on a high shelf in the oven.  Reduce the heat to 190ºC and roast the pork for about 2 hours, basting occasionally, and removing the foil for the last 30 minutes.
  7. When the pork is cooked, remove from the tin and leave it in a warm place to relax, then spoon off the fat from the roasting tin. Sprinkling a little flour into the juices and make some gravy with the cider.
  8. To garnish: core the apples (do not peel), cut into rings and fry gently in butter fill tender.
  9. Serve the pork cut into slices with some gravy, crackling and apple rings.
  10. Accompany it with potatoes & green vegetable.

Roast Pork Tips Preston’s Master Butchers

Roast Pork Tips

The secret to getting the perfect crackling:
  • The crispiness of crackling does not depend on the thickness of the fat or the skin, but rather on dryness of the skin.  To help dry the skin and ensure perfect crackling, leave your pork roast (covered with a paper towel) in the fridge for up to 24 hours before cooking.
  • Check out the following crackling recipe
 
Tips for roasting your meat:
  • Meat is best cooked from room temperature -so bring your pork out of the fridge about 30 minutes before cooking.  
  • Preheat oven to 220°C. While your oven is heating score the skin and rub the skin with oil and salt, and place in the oven. 
  • Cook for 20 minutes, then turn heat down to 160°C and roast until done.
  • Be sure to elevate the roast by placing on a rack during cooking.  This ensures even cooking and crispy skin around the sides.
  • Make sure you rest your meat before carving
  • Check out our recipe for further information on roasting pork