The best recipe for roast pork

Pork roast can taste absolutely fantastic when cooked correctly. When the skin is crispy and puffy, and the meat is tender, flavorful and juicy. But it can also be a boring pleasure if the roast is dry and the skin is soft. To get the perfect roast, a method is used here, where the roast is first cooked skin side down, covered with water. This technique is seen at chef Umut's, who here shares a video with his recipe for pork roast. This way, the skin is cooked before the roast is turned and finished roasting. This way you get skin that gets crispy easily, as some of the fat that sits just under the skin cooks faster. It gives both juice and firmness to the meat - and perfectly crispy skin!

TIP: Also try the recipe at roast pork with root vegetables

Roast pork with side dishes for Christmas Eve

On Christmas Eve, many people serve both roast pork and roast duck. Both parts can be served with boiled and browned potatoes. Warm red cabbage, one Waldorf salad and fresh red cabbage salad. In addition, there is the amazing Christmas sauce, maybe some meatballs for the kids and french fries. And of course rice salad for dessert. Then there won't be a dry eye! 

TIP: It is also really delicious to serve a nut paste for Christmas dinner, as a green accent.

Core temperature of pork roast

Some people can easily cook their pork roast without a thermometer. However, if you feel most comfortable with the safest cooking method, you can use the following temperatures:

• Bake the roast for approximately 200 degrees until the temperature reaches 60 degrees.
• Turn the oven to grill mode and bake the roast until the skin is crispy. Keep an eye on it, because it will cook quickly!
• The roast should be around 65 degrees when you take it out of the oven - max 67 degrees! Let the roast rest for 30 minutes before carving. Here the temperature will reach around 70 degrees, which gives the perfect pork roast.

TIP: Use pork roast to make roast pork sandwich or delicious sandwiches the day after that.

Tips for crispy skin

To get the perfectly crispy skins, you can use the following tips:

• First, fry the roast with the skin side down in a dish of water that covers the skin. This will cook the skin before it is then fried until crispy, which gives a better result.
• Check that the roast is scored correctly. The skins should not be stuck together, so you can go through them with a knife. However, be careful not to cut into the meat, as meat juices can seep up and turn the skin bloody.
• Salt the rind well. It should not be inedible, of course, but salt it well with about 3 teaspoons of fine salt, and work it well into the grooves between the rinds.
• Make sure the roast is level so the rind doesn't get soft at one end and burnt at the other. Use potatoes or crumpled tin foil pushed under the roast to even out the height.
• Turn on the oven's grill function at the end if the skin hasn't popped up nicely. Be careful, it will suddenly heat up quickly, so you need to keep a close eye on the oven.

Brown sauce flavorings

In this recipe, a good amount of flavoring is added to the browning around the pork roast. This adds flavor to both the meat and the browning, which we can later use to make a wonderful brown gravy.Flavoring agents are vegetables and spices, which together give a wonderful taste - a bit like cooking a vegetable broth. The following flavoring agents are recommended for this roast:

• carrots
• parsnips or 0.5 celeriac
• leek
• onion
• fresh thyme
• bay leaves
• peppercorn
• carnations

If there are a few flavorings you don't have on hand, that's fine. The roast and sauce will still taste delicious regardless!