Pork Roast – Recipe for juicy pork roast in the oven with crispy skin. In most families, there is pork roast with brown gravy on the table on Christmas Eve, and perhaps pork roast is served for a Christmas lunch or two, but pork roast is delicious all year round; in the summer served with new potatoes, cucumber salad, rhubarb compote and green salad with grandma’s dressing, or for a cozy autumn Sunday with homemade pork roast sandwiches.
The best pork roast in the oven recipe
Since you don’t get pork roast very often, you usually need a recipe because you forget it from time to time. There are different methods, and the recipe you get here is the one we use in my family. Here, the pork belly itself is first cooked by placing the roast upside down in water in the roasting pan, then turning the roast over and continuing to roast over low heat, before finally turning up the oven temperature to get the skins completely crispy. The roast should then rest for approx. 15 minutes before carving it – and remember that the roast should not be covered while it is resting, because then the pork belly will become soft, and that would be a shame!
Serve the best browned potatoes in a pan and a round of rysteribs.
Below the recipe, you can also get my best tips for seeing when the pork belly is done.
Pork roast
Ingredients
Instructions
Turn the oven on to 200 C hot air.
Check that the rind on the roast has been cut through the fat layer. You may need to cut them a little more thoroughly, especially on the sides, so that the rinds do not stick together.
Place the pork loin with the rind down in a small baking pan, approx. 25×30 cm. Pour boiling water into the baking pan until the rind is just covered. Place it in the oven for 20 minutes and then take it out.
Turn the oven temperature down to 125 C hot air.
Carefully turn the roast over so that the rind is facing up – leave the water in the baking pan. Check again that all the rinds have been cut through. Add coarse salt to the rinds, and make sure to rub it in well so that the salt gets in between the rinds.
It is important that the roast is completely even on the surface, so that all the rinds become crispy all the way around. If necessary, squeeze a few pieces of tin foil and place under the roast to make it completely even.
Place the arranged vegetables around the roast in the roasting pan with water. Add extra water if necessary.
Roast the pork loin for approx. 1.5 hours at 125 C, then turn the oven up to 225 C fan-forced and roast for a further 30 minutes.
Transfer the roast to a cutting board and let it rest for approx. 15 minutes before carving (do not cover the roast, as this will make the pork rinds soft). Enjoy!
Traditional pork roast roasting time
The general rule is that a pork roast should be in the oven for 1 hour per kilo. Of course, it depends on the temperature of the oven and how good your oven is. A pork roast is cooked through at 70 degrees. It is also at this temperature that some may find it a little dry. You can therefore take it out when it reaches 60 degrees. The reason for this is that the temperature of the roast will continue to rise when it comes out of the oven. You can therefore take it out when it reaches 60 degrees (or a little earlier). This will avoid a dry pork roast.
Remember to save all the good juices from the roast so that you can make the most delicious brown sauce.
When is the pork roast ready?
The cooking time for a pork roast depends on both the size of the roast (how much it weighs) and whether it is boned or boneless. The recipe here is for a roast of approximately 1.75 kg without the bone. If the roast is larger and has bones, that part of the cooking time at low heat should be longer. It is a matter of taste whether you choose a pork roast with bones – it can be harder to cut into neat slices, but on the other hand, the bones make the roast juicy and give extra flavor to the roast. It is also to give extra flavor to the roast that you should add some herbs to the water in the roasting pan. This makes a lovely pork roast sauce.
Don’t be afraid to choose a pork roast with a good layer of fat between the meat and the rind, because the fat helps to make a juicy roast, and most people still cut off the fat when eating. Some people have a tradition of putting bay leaves, whole cloves or other spices between the rinds, it’s not part of my recipe, but you can add that. See also my recipe for pork roast in the airfryer.
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