Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (about 5 lb or 2.5 kg ) joint of loin or leg of pork
- 1 tsp (5 ml ) salt (rock salt preferred)
- 1 large pinch ground black pepper
- ¼ cup olive oil or other good cooking oil
- 2 cups water
- 1 onion , chopped
- Herbs and spices as desired
Directions
On the morning of cooking, take the pork joint out of the fridge, and let it stand to warm up to room temperature.
Preheat the oven to 220°C (400°F), and place the roasting tin you propose to use in the oven to heat up. If you have a spare one, place another onion in the tin as it heats up.
If desired, remove the skin from the pork and butterfly the joint.
Season the pork all over with whatever herbs or spices you like, and rub into the meat. If desired, poke whole cloves into the meat and sprinkle with dried sage. Similarly, you may cut a wide slit into the middle of the joint, and place some fresh sage or basil, chopped apples, and garlic into it.
If you have removed the skin, place the skin on a open rack at the top of the oven, with nothing underneath it, and leave it hanging there until cooked and crispy.
Spread the chopped onion in the bottom of a roasting pan. Add a little water, and place the pork joint on top of the onions.
Place the pan in the middle shelf of the preheated oven. Roast for about 20 minutes per pound (50 minutes per kg) until the meat's juices run out clear (not pink) when a skewer or knife is inserted.
Loosely cover the joint with aluminum foil , and leave it to rest for 15 or so minutes in a warm part of the kitchen. By this time the crackling should also be cooked. If it is not, turn your oven up to its highest setting and watch it carefully, as it will crackle up quickly.
Carve the pork as desired, and serve with vegetables.