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Pat the skin dry so there is no moisture.
Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.
Use approximately 2 tbsp of good quality flaky sea salt to massage the roast.
Put in a hot oven at 230°C for 20 minutes. Turn the oven down to 160°C to finish cooking until the roast reaches an internal temp of 71°C (approximately 2 hours).
Rest for 10-15 minutes before carving.
Recipe from pork.co.nz
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Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well.
Before you put the meat on, make sure the surface of the pan or grill is hot. When you’re ready to turn the meat (which the purists say you should only do once), use tongs to help keep the juices in.
Give ‘em some room – use a big enough pan so meat’s not crowded while cooking, as this can slow down the process.
When chicken is ready, the juices will run clear.
Always cover and rest red meat after cooking, to retain the juices. Resting time varies depending on the size of meat, and remember, meat will keep cooking once you’ve taken it off the heat, so be careful not to over-cook!
Stewing or slow simmering can tenderise certain types of cuts and bring out their best flavours (use flank, brisket or chuck – avoid lean cuts as they’ll get tough when cooked this way).
Over-cooking can make the meat dry and stringy. If the sauce hasn’t reduced but the meat is tender, remove the meat (and keep it covered so it doesn’t dry out) and heat the sauce at a higher temperature to reduce. Then return the meat to the hot sauce. You can also use cornflour to thicken the sauce.
Don’t cook cold meat straight from the fridge – take it out about 30 minutes before you get sizzling.
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