Pork is one of the most adaptable and easy-to-use meats. It is perfect for the Sunday roast with apple sauce and crackling.

Cuts suitable for roasting include rolled loin, foreloin neck, spare ribs, chops, rolled shoulder (hand of pork), topside, fillet, rack of pork and of course the leg.

Roasting times
You should roast pork until well done but not overdone or it loses its delicious juicy texture.

Start at high heat (230C) for 10 minutes, then reduce the heat to 180C and cook for 30 minutes per 450g, plus an extra 30 minutes for joints on the bone.

For boned, rolled joints, allow 35 minutes per 450g, plus an extra 35 minutes.

Making pork crackling
If you like crackling, buy a joint with skin intact. Using a sharp knife, score the skin in a diamond pattern, working diagonally one way and then the other.

Pat the fat dry, then rub with oil and salt. Do not baste during cooking or the crackling will not be crisp.

Basting
A joint without fat should be basted with fat from the roasting pan every 30 minutes.

Pork spareribs
Place the ribs in a single layer in a roasting pan and brush with a glaze. Marinate for 1 hour or more.
You could try these glazes: Mix honey, pineapple juice, oil and a little wine vinegar. Or mix Dijon mustard with honey and thin it with a little oil.

Cooking times
Roast at 220C for 20 minutes, then reduce the heat to 200C and cook for a further 40-45 minutes. Turn with tongs often for even cooking.