Pork preparation steps
| Step | What to do | Why |
|---|---|---|
| 1. Score the rind | Deep cuts ~1 cm apart, not into the meat | Lets fat render → crackling |
| 2. Dry the skin | Pat dry, leave uncovered in the fridge | Dry skin crisps up |
| 3. Salt | Rub salt into the rind before roasting | Draws out moisture, seasons |
| 4. Come to room temp | Rest out of the fridge 30–60 min | Even cooking |
| 5. Blast then roast | 220°C for 25 min, then 180°C | Crackling + tender meat |
🌡️ Whatever the time, doneness is decided by the internal temperature — check it with a meat thermometer.
🌡️ Stop guessing — check the real temperature
A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.
See top meat thermometers →🍳 Roasting kit that gets results
A heavy roasting tin, a leave-in probe and a sharp carving knife make a real difference to your Sunday roast.
Shop roasting equipment →Advertisement
Frequently Asked Questions
Score the rind, dry it thoroughly, rub with salt, and start roasting at a high heat (220°C) for 25 minutes before reducing to 180°C.
Pork should reach an internal temperature of 71°C (160°F). A little pink is fine for whole cuts once rested.
Leave it uncovered so the crackling can crisp. Only cover if the meat is browning too fast, and never cover the rind.