General Information

Roasting times for Pork

Quantities per person

  For joints on the bone, allow 225g / 8oz raw portion

  For joints that are boned and rolled, allow 175g / 6oz raw per portion

  For chops, allow 1 per portion; for cutlets or boneless pork slices, allow 1-2 or about 100-175g / 4-6oz per portion.

  For hand and spring, allow 350g / 12oz raw per portion.

  For pork tenderloin, allow 100-175g / 4-6oz raw per portion.

  For belly, allow 100-225g / 4-8oz raw per portion

Carving Pork

  Follow the basic rules for carving as for beef, including leaving the meat to stand for 5-10 minutes to rest.

Boned and rolled pork
  Remove the string from each part of the joint as it is carved.  Cut through the crackling where it was scored half way along the joint, lift off and cut into portions, then carve downwards into fairly thin slices.

Loin
  Sever the chined bone from the chop bones, and put aside.  Devide into chops cutting between the rib bones and the scored crackling and serve as chops.
Alternatively, loosen the meat from the bones ( after cutting off the chined backbone ) and then cut off in slices without dividing into chops.  It is probably easier to cut off the crackling in portions before slicing the meat, if you use this method

Leg
  Use the knife to cut throught the crackling and remove it before actually carving the meat; this makes it much easier.  do not take off more crackling than meat to be carved.  Carve in a similar as for leg of lamb, keeping the slices fairly thin. For half legs, it is probably easier to start at one end of the joint and work to the other end, then turn over and carve the under side.

Spare Rib
  Cut between the score marks into fairly thick slices.