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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:	Phillippa Cheifitz
Serves:	4
Category:	Easy
Prep time:	30 minutes
Cooking time:	20 minutes
Ingredients: 500 g pork stroganoff 2 T grape-seed, peanut or sunflower oil, for stir-frying 1 bunch spring onions, thinly sliced 2 cloves garlic, finely chopped 1 chunk fresh ginger, grated 65 g Tenderstem broccoli tips, split lengthways 65 g baby sweetcorn, whole or split lengthways 125 g mangetout, trimmed 200 g fresh pineapple chunks ½ cup vegetable stock ¼ cup orange juice 1 t honey 2 T soy sauce, plus extra for serving 1 T sesame oil, plus extra for serving Toasted sesame seeds, for sprinkling A handful of fresh coriander leaves, for garnishing Steamed jasmine rice, for serving For the marinade, mix together: 1 T cornflour 1 T soy sauce 1 T sesame oil 1 T dry sherry
Cooking instructions: Marinate the pork while preparing the remaining ingredients. Heat a wok or wide frying pan until very hot. Add half the grapeseed, peanut or sunflower oil, and, when hot, add the pork, reserving the marinade. Stir then leave for a few minutes to fry before stirring again until browned. Remove and return to the marinade. If necessary, wipe the pan before drizzling with the remaining oil. Add the onion, garlic and ginger, and cook, stirring, for a few seconds before adding the vegetables. Stir well. Add the remaining ingredients, including the pork and marinade, and simmer, stirring, until the vegetables are tender-crisp and the meat just cooked, but still moist. Sprinkle with the sesame seeds and coriander leaves, and serve with hot jasmine rice and extra soy sauce, with sesame oil for drizzling. Cook’s tip: Use beef strips instead of pork, if preferred. Per serving: 2314.3 kJ, 33.1 g protein, 25.3 g fat, 45.5 g carbs
Wine: Woolworths Chenin Blanc Light 2008

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How to:

Roast pork

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