Roast Pork Cooking Time Calculator

How to Cook Perfect Roast Pork

Essential Preparation Steps

• Remove pork from refrigerator 1 hour before cooking to bring to room temperature
• Pat the skin completely dry with kitchen paper for optimal crackling
• Score the skin at finger-width intervals, cutting through fat but not into meat
• Rub coarse sea salt generously into the scored skin
• Season the meat with herbs, pepper, and additional salt as desired

Roasting Method

• Preheat oven to 220°C (200°C fan, Gas Mark 7)
• Place pork on a rack in roasting tin with halved onions underneath
• Roast at high temperature for first 30 minutes to develop crackling
• Reduce temperature to 180°C (160°C fan, Gas Mark 4) for remaining time
• Check internal temperature reaches 70-75°C at thickest part
• Rest for 10-20 minutes before carving to retain juices

Cooking Times by Cut

Pork Cut	Temperature	Time per 500g	Extra Time
Loin (Boneless/Bone-in)	220°C then 180°C	35 minutes	+35 minutes
Pork Shoulder	160°C	45 minutes	+45 minutes
Pork Leg	220°C then 180°C	35 minutes	+35 minutes
Pork Belly	160°C	45 minutes	+45 minutes
Pork Fillet	180°C	20 minutes	No extra time
Pork Rack	220°C then 180°C	35 minutes	+35 minutes

Temperature Guidelines

Internal Temperature Targets

• Medium: 63-65°C – Slightly pink centre, juicy and safe after 3-minute rest
• Medium-Well: 65-68°C – Faintly pink, tender and moist
• Well-Done: 70-75°C – Fully cooked with no pink, still juicy if not overcooked

Oven Temperature Conversions

• 220°C: 200°C fan, 425°F, Gas Mark 7
• 180°C: 160°C fan, 350°F, Gas Mark 4
• 160°C: 140°C fan, 325°F, Gas Mark 3

Frequently Asked Questions

How do I know when my pork is cooked?

Use a meat thermometer inserted into the thickest part of the meat. The juices should run clear, not pink, when the meat is pierced. The internal temperature should reach at least 63°C for medium doneness.

Why isn’t my crackling crispy?

Crackling fails when the skin isn’t dry enough or when steam is trapped during cooking. Ensure the skin is patted completely dry, scored properly, salted well, and never cover the pork during roasting. If needed, remove the crackling and return it to a hot oven to crisp up.

Should I cover my pork whilst roasting?

No, never cover pork when roasting if you want crackling. Covering creates steam which prevents the skin from crisping. Only cover if the meat is browning too quickly, but remove the cover for the final 30 minutes.

How long should I rest the pork?

Rest pork for 10-20 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in more tender and flavourful slices. Cover loosely with foil to keep warm.

Can I stuff my pork joint?

Yes, leg joints work particularly well for stuffing. Open the joint, spread with stuffing, then re-roll and tie. Add the weight of stuffing to your total weight when calculating cooking time. Ensure the stuffing reaches 75°C internally.

What’s the best way to carve roast pork?

Remove the crackling first and set aside. Carve the meat across the grain in even slices. Break the crackling into portions and serve alongside the carved meat. Use a sharp carving knife for clean cuts.

Serving and Storage Tips

Portion Planning

• Allow 225g of meat per person for bone-in cuts
• Allow 175g of meat per person for boneless cuts
• Consider appetites and side dishes when planning quantities
• Buy slightly more for leftovers – cold roast pork makes excellent sandwiches

Storage Guidelines

• Refrigerate leftover pork within 2 hours of cooking
• Store in refrigerator for up to 3-4 days
• Reheat thoroughly to 75°C before serving
• Freeze cooked pork for up to 3 months

Perfect Accompaniments

• Apple sauce or apple compote
• Roast potatoes and seasonal vegetables
• Sage and onion stuffing
• Rich gravy made from pan juices
• Crackling served separately for texture contrast