How to roast pork – the simple way. This easy step-by-step recipe makes a delicious roast pork with perfect crunchy crackling.
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We have all the best tips for how to roast pork and get perfect crackling every time. For the best roast pork, no matter what size cut you choose, we’ve also worked out the best time per kg.
Compared to other cuts of meat, pork is cheap and easy to carve, which makes it a great choice for a traditional Sunday lunch. It’s also a great choice for special occasions like Christmas dinner or traditional Easter food.
The recipe in this simple guide will feed around six people. If that’s too many for lunch, we have lots of ideas for how to use up pork that’s been left over. If you’d rather make a tasty meal for one or two, read our tips on how to cook pork chops.
“Whether you choose a pork leg, shoulder, or loin, I suggest that you ask the butcher to remove the bones from the joint. This will make it much easier to carve,” says food writer Jessica Ransom. Then, you can stuff the joint with a fruity and herb-filled stuffing and roll it up to give your roast even more flavor. ” ( credit: Alamy).
Cooking a delicious pork leg roast with perfectly crisped crackling can seem daunting for many home cooks. Knowing exactly how long to cook a pork roast based on the size and weight is crucial for succulent, flavorful meat. Follow this guide for foolproof tips on calculating pork leg roast cooking times per kg.
Overview of Cooking Times
As a general guideline, pork roast needs to be cooked for approximately 25-30 minutes per pound (55-66 minutes per kilogram). This cooking time is sufficient to allow the center of the roast to come up to a safe final internal temperature.
For a 1kg pork leg roast, the total cooking time would be 55-66 minutes. A 2kg roast would take 110-132 minutes Cooking times may vary slightly based on the shape and thickness of the particular roast
Key Cooking Tips
Follow these useful tips for cooking pork leg roast to perfection:
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Bring meat to room temperature – Let the pork roast sit at room temperature for 30 minutes before cooking. This helps it cook more evenly.
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Use a meat thermometer – Investing in a good quality probe thermometer is the best way to check for doneness and avoid under/overcooking,
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Sear roast first – Browning the pork leg on all sides before roasting seals in flavor and juices. Sear at high heat on the stovetop or in a hot oven.
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Use lower heat to finish cooking – After searing, reduce oven temperature to 180°C/160°C fan forced and continue roasting using calculated times.
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Baste during cooking – Brush or spoon over pan juices periodically to keep the roast moist.
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Allow resting time – Let meat rest for 10-15 minutes before carving. This allows juices to redistribute evenly.
Calculating Weight in Kilograms
If you purchase a pork leg roast packaged with the weight in pounds, you’ll need to convert to kilograms to determine the right cooking time. Here’s a simple weight conversion:
- 1 pound (lb) = 0.45 kilograms (kg)
So for example, a 3 lb roast converts to 1.36kg (3 x 0.45=1.36). Using our guideline of 55-66 minutes per kg, this 1.36kg roast would take 75-90 minutes to cook.
Target Internal Temperature
Using a digital meat thermometer, you can check the internal temperature of the pork roast to determine when it’s cooked through.
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For medium doneness, target an internal temp of 68 ̊C.
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For well done, aim for 71 ̊C.
The temperature will rise about 5 ̊C during resting time. Resting also evenly distributes the juices.
Add Flavor with a Dry Rub
Coating the pork leg with a dry rub before roasting adds a delicious crust and loads of flavor. Try spice blends with herbs, salt, pepper, garlic powder, paprika or brown sugar. Rub the mix evenly over all surfaces of the meat.
Moisture is Key
Since pork leg roast is a leaner cut, moisture is important to keep it tender. Choose options like:
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Brining – Soaking in a saltwater brine hydrates the meat.
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Barding – Layering strips of fatback or bacon over the roast prevents drying out.
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Braising – Cooking low and slow in liquid keeps pork extra moist.
Roast Pork Pairings
Here are some tasty veggie sides and sauces to complement your juicy roasted pork:
- Roasted potatoes or root vegetables
- Green beans or Brussels sprouts
- Stuffing or bread sauce
- Apple sauce or gravy
- Cranberry or horseradish relish
With the right cooking times and temperature, you can look forward to carved pork roast with perfectly pink meat and delicious crispy crackling. Use this handy guide for calculating times based on size and weight. In no time, you’ll be an expert on how long to cook pork leg roast per kg for fork-tender results.
What is the best roast pork cooking time per kg?
We recommend 30 minutes on high heat plus 30 mins per 500g to cook a joint of pork. If you are used to lb rather than grams then 500g is just over 1lb.
For example, 1kg of a joint of pork will take 1 hour 30 minutes to cook. A larger 2kg joint would take 2 hours 30 minutes. The recipe in this guide uses a 2. 3kg pork joint, this would have a total cook time of 2hrs 48 mins.
It’s important to start with a high temperature because it helps the crackling brown before the meat is cooked. and prevents the joint from drying out.
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Food writer Jessica Ransom says, “For the first 30 minutes of cooking, I would put the pork in the top third of the oven. This is the hottest part of the oven and should help the crackling get off to a good start.” If you turn down the oven heat, you can move the shelf down and put the joint in the middle of the oven. By leaving the oven door open for a minute or two, you can help the temperature drop faster. “.
To check your roast pork is cooked through, we recommend using a meat thermometer. There is a rule in the UK that pork must be cooked to 75C for two minutes in order to kill any bacteria that could be harmful. “.
Step 6 (Image credit: Woman’s Weekly/TI Media Limited)
Transfer the pork to a warmed dish and leave it to rest for about 10-15 mins before slicing. In the meantime, sprinkle the flour over the pan juices. Then, pour the juices into a jug, making sure to get as much as possible from the pan’s bottom. Use a stick blender (or a blender or food processor) to blend the juices until they are smooth. Put the mixture back in the pan and stir it constantly as you bring it to a boil. After a few minutes of simmering, it will get a little thicker. If it’s too thick, add some boiling water. Season to taste, and serve with the meat.
Roast Pork Leg
FAQ
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