VIDEO: Roast pork cooking time

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The different cooking methods for your roast pork

There are four different cooking methods for a juicy, delicious one roast pork. That roast meat in the pan, roasting in the oven, cooking or Boiling and braising. Below is a brief explanation of each method. This is how you can fry the meat in the frying pan:

  1. This method is also called short roast. That meat Cook in a little fat and let brown.
  2. You can fry the food breaded, unbreaded or floured.
  3. Place the meat in hot fat, pat it dry. The pores close quickly and it stays juicy.
  4. Fry the meat until crispy, this is best done on medium heat.
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  5. If the roast comes off the base of the frying pan very easily, you can turn it over, but not before.
  6. A tip is to only add onions when the desired browning of the meat has been achieved. If you add the onions beforehand, they will remove it water and the meat will not be juicy.
  7. For a delicious sauce preparation, mix the roast set with a little liquid such as B. Boil the water or vegetable stock.

How to prepare the roast pork in the oven:

  1. Roasting in the oven is cooking the meat with or without added fat in an open, fire-proof container. However, the roast pork must be seared briefly in the pan as described above.
  2. The frying temperature can either be kept constant or initially set higher and then reduced. Usually the temperature should be set to 200 degrees. To reduce it, turn the temperature to 170 degrees.
  3. Put some water in a pan and place your prepared roast pork in it. A clay pot or even a Roman pot are ideal for cooking in the oven. You can just as easily cook the roast in the oven with a suitable roasting foil.
  4. Now put the pan with the roast in the oven.
  5. Has the liquid boiled down completely? evaporates, so always add warm water.
  6. With an oven temperature of 80 degrees, you can use larger pieces of meat such as B. Cook the leg of lamb or beef fillets in the oven. With the 80-degree method, the meat cooks for a longer period of time and thus remains juicy and tender even after the cooking time has been exceeded. This method is ideal when guests are coming. However, you have to adhere to the 80 degrees exactly.

This is how the roast pork is prepared in a saucepan:

  1. With this cooking method, the roast pork is cooked in a lot of liquid, e.g. B. in broth.
  2. To do this, place the meat in a large saucepan with simmering liquid.
  3. The meat must be completely covered by the liquid.
  4. Always keep the temperature constant at the boiling point.
  5. With this method, the meat stays exceptionally juicy. If necessary, mix a little more in the liquid Wine and vinegar for an even better taste.
  6. Would you like to skim the fat from the broth for an eventual Fund, You have to let the liquid cool down well so that the fat settles well on the surface.

With stewing in a saucepan, your roast will be a dream:

  • Braising in the pot means cooking by searing in hot fat and continuing to cook in boiling liquid and steam.
  • Before braising, pat the meat dry and then fry it briefly in hot fat.
  • Then add the onions and let them roast.
  • Now pour in some hot liquid (water or broth).
  • Turn down the temperature on the stove and let the roast continue to simmer covered.
  • A quarter of the meat should be immersed in liquid.
  • Is the liquid braised? evaporates, so always add liquid.

The cooking time of a roast is usually approx. 1 1/2 hours.

The cooking sample after the cooking time 

  • The roast pork can be checked to see if it is cooked with the touch of a spoon. Just press the roast with a spoon. If the roast is very soft, the meat inside is still red. Does the spoon slightly bounce or if something gives way, the meat inside is pink. If the spoon does not give in, the meat is completely cooked through.
  • You should always wrap a piece of meat in aluminum foil before slicing and let it rest for about 10 minutes. This allows the roast to intensify its taste and the meat juice to settle. Always cut the meat with an extra meat knife and across the grain.
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