Leg or Loin?

[thisisme]

I would like to make a slow pork roast for 15 adults. What is the best cut for roasting? I don't want it to be too dry nor too fatty?

[Di]

The last few times we've had roast pork, I have bought Pork Neck.

I roast it in an oven bag - you can stuff it and tie it up with butcher's twine.

My mother has said she'll never cook another leg of pork as the neck is so moist. The only drawback is there is no crackling

[thisisme]

Thanks Di

When you say moist, is it very fatty?

[Di]

There is some fat but it is not through the meat (marbled) but around it and drains.melts away as it cooks. Any excess can be cut off.

Some pieces of neck would be more fatty than others but our but our has very lean pork.

I'd rather not eat pork at all if dry and this is so much easier to slice since there is no bone.

[Lanne]

Jamie Oliver does a roast pork that is amazingly moist and simple.

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.

Ingredients
1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large ****s butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay
Directions
Preheat the oven to 400 degrees F (200 degrees C).

With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

[CocoaLou]

I agree, pork neck is great. I did one a few weeks ago by marinating it over night in a dry rub, and then slow roasted for 10 hours. O M G ... was sooo good. And not fatty at all. Apparently in america they call this pulled pork?

[thisisme]

Thank you ladies!!!!

Cocoa, 10 hours????? On what temperature?

[judydg]

I do a forequarter roast if I can get it - it is usually cheap, around $6 per kilo, and comes in big joints. Really moist and tasty.

[CocoaLou]

I had around 12 people so the neck was around 4kg's, and I had it between 100-120. The outside gets that nice almost "crunch" sort of character to it, Y'know when you cook normal roast and you get the yummy bits left? But then it's super tender inside! Delish.

[thisisme]

Thanks ladies.

It's probably time for me to test out the Moisture Plus feature on our oven

"In the case of roasting fatty meat, the additional moisture in the form of hot steam at the start of the programme ensures that as much fat as possible melts away, to create a roast that is crisp on the outside and succulent and tender on the inside. "

We'll see about that

http://www.miele.com.au/au/domestic/...ases_41884.htm