Pork Cooking Time Chart (by weight)
For crackling: blast at 220°C for 25 min, then 180°C. Internal 71°C. Rest 15 min.
| Weight | Cooking time | Internal temp |
|---|---|---|
| 1 kg | 1 hr 30 min | 71°C |
| 1.5 kg | 2 hr | 71°C |
| 2 kg | 2 hr 30 min | 71°C |
| 2.5 kg | 3 hr | 71°C |
| 3 kg | 3 hr 30 min | 71°C |
Pork Cooking Times by Weight
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How This Calculator Works — Formula & Method
Source: standard UK roasting guidance · applied deterministically · verify with a thermometer
| Constant | Value | Source |
|---|---|---|
| Min per 500 g | 30 min (range 30–35) | UK roasting guides |
| Internal target | 71°C / 160°F | FSA / thermometer |
| Base offset | 30 min | Standard |
| Oven | 220°C sear for 25 min, then 180°C | Method |
| Resting | 15 min | Best practice |
— Pork cooking time —
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()
Public roasting guidance applied deterministically — this is not a food-safety authority. Always cook to the stated internal temperature, measured with a meat thermometer.
Frequently Asked Questions
About 60 minutes per kg plus 30 minutes, at 180°C fan, to an internal temperature of 71°C.
Pork should reach an internal temperature of 71°C (160°F). For crackling: blast at 220°C for 25 min, then 180°C. Internal 71°C. Rest 15 min.
Yes. A fan oven runs about 20°C hotter than conventional — use 180°C fan (190°C conventional) for the times shown. For crackling: blast at 220°C for 25 min, then 180°C. Internal 71°C. Rest 15 min.