Roast with crackling – Preheat oven to 220°C. Remove pork roast from packaging and place on a rack in a roasting pan.
For optimum crackle, generously rub 1–2 teaspoons of salt and a tablespoon of oil into the rind of the roast before cooking.
Place roast in the oven and cook at 220°C for 45–60 minutes or until crackle begins to brown and blister. (Check regularly after 20 minutes to make sure it is not burning.)
Turn oven down to 180°C and cook meat for a further 35–40 minutes per kilogram or until temperature at middle of roast reaches 71°C.
Remove roast from the oven and rest under foil for 10 minutes before carving.
Roast without crackling – Sear the roast first in a pan. Place in a preheated 180°C oven and cook for 40 minutes per kilogram. Rest under foil for 5–10 minutes.
Even cooking – To aid even cooking, place pork roasts on an elevated rack in the oven or place onto halved whole carrots or halved potatoes to elevate.
Great pork cuts for roasting – Loin chops, rack, rolled loin, rolled belly, leg, rolled shoulder, scotch roast, loin, topside and mini roast. The most premium pork roasts are from the leg or the loin.