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How to:

Roast pork

Nothing beats the taste of a delicious pork roast, and it's not difficult to do at all. To cook, proceed as follows:

Preheat the oven to 180° C and season the surface of the roast. Place on a rack on a shallow roasting pan.

Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving.

TRY THESE RECIPES

Note: You can get a wonderful free range de-boned pork leg roast or commercial deboned pork leg roast and pork silverside from Woolworths. It's trimmed of excess fat and bone and specially selected from approved and independently audited suppliers.

Woolworths' free-range pork is true South African pork that comes from animals that are reared in the outdoors, receive no growth hormones or routine antibiotics and are independently audited.

Do try their pork belly roast and here are some ways to cook it.

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Recipe by:	Abigail Donnelly
Serves:	4
Dietary considerations:	Low carb
Category:	Easy / Great value
Prep time:	15 minutes
Cooking time:	90 minutes, plus 5 minutes grilling time
Ingredients: 500 g pork belly, skin removed 2 T olive oil sea salt and freshly ground black pepper 200 g bok choy 200 g tatsoi For the Asian dressing, combine ½ cup teriyaki sauce 1 chilli, chopped 2 cloves garlic, crushed 1 t grated ginger 1 T palm sugar 2 T chopped coriander juice and zest of 1 lime
Cooking instructions: Preheat the oven to 160°C. Rub the pork belly with the olive oil and season. Roast for 90 minutes, or until the pork is cooked through, then place the belly under a hot grill until the fat layer turns golden and crispy. Bring a large saucepan of water to the boil and quickly blanch the greens before refreshing in ice water. Serve the pork belly on a bed of blanched greens with spoonfuls of the dressing. Per serving: 3362.6 KJ, 13.9 g protein, 74 g fat, 18.2 g carbs TASTE’s take: Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it
Wine: Bon Courage Inkara Shiraz 2006

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How to:

Roast pork

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