Pork Cuts

Pork Cuts loin leg fillet belly shoulder

The collar joint is a succulent part of the shoulder due to the small flecks of fat which are spread throughout the joint - otherwise known as marbling


Typically used for roasting and slow cooking.

If you're not sure how much meat you'll need allow 100-175g uncooked meat per person (around 900g (2lb) joint serves a family of 4-6)
Preheat oven to Gas 4-5, 180oC, 350oF
Weigh joint and calculate cooking time:
- 30 mins per 450g/ 1/2kg (1lb) + 30 mins at the end (medium)*
- 35 mins per 450g/ 1/2kg (1lb) +35mins at the end (well done)*
Place on a rack in a roasting tin and open roast in the centre of a pre-heated oven for calculated cooking timeĀ 
Once cooked, allow the joint to stand for 10 mins prior to carving - this allows the juices to settle giving you a more succulent joint.
*To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80oC for medium and 80-85oC for well done.

Pot Roasting - A method of slow cooking for whole joints ideally without the bone and rolled up. This can be done on the hob or in the oven. Ensure the pan is large enough so that the joint does not touch the sides of meat.
- Heat 15ml (1tbsp) oil in the pan and brown the joint on all sides.
- Add veg and liquid to pan, (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb)) cover and cook for the calculated cooking time.
- Allow 30-35 mins per 450g/1/2kg (1lb) +30-35 mins at the end, and if cooking in the oven Gas 4-5, 180oC, 350oF