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How to cook 1.5 kg joint of pork?

Cooking a 1.5 kg joint of pork can be a delicious and satisfying meal for your family or guests. Whether you’re planning a Sunday roast or a special occasion dinner, preparing and cooking the joint properly is key to achieving tender and flavorful meat.

Choosing the right cut of pork

Before you begin cooking, it’s important to choose the right cut of pork for your joint. Popular cuts include the loin, shoulder, or leg. Each cut has its own unique flavor and texture, so consider your preferences and the recipe you’ll be using.

Preparing the joint

Properly preparing the joint of pork ensures that it cooks evenly and retains its moisture. Begin by removing the joint from its packaging and patting it dry with paper towels. This step helps to create a crispy outer layer when roasted.

Next, take a sharp knife and score the skin of the joint in a diamond pattern. This technique allows the fat to render out and promotes even browning. Be careful not to cut through the meat.

Seasoning the joint

A well-seasoned joint of pork enhances its natural flavors. Generously rub the joint with a mixture of salt, pepper, and any herbs or spices of your choice. You can also add minced garlic and rosemary for added depth of flavor.

Cooking methods

There are several cooking methods you can use to cook a 1.5 kg joint of pork. The most common methods include roasting, braising, or slow cooking.

Roasting: Preheat your oven to a high temperature, around 220°C (425°F) and place the joint on a rack in a roasting pan. Roast for about 20 minutes per 500g, then reduce the heat to 180°C (350°F) and continue cooking until the internal temperature reaches 68°C (155°F).

Braising: Heat oil in a large, oven-safe pot and sear the joint on all sides until browned. Add liquid (such as stock or wine) to the pot, cover tightly with a lid, and transfer to a preheated oven at 160°C (325°F). Cook for approximately 2-3 hours or until the meat is tender and easily pulls apart.

Slow cooking: If you have a slow cooker, this method is perfect for achieving tender, melt-in-your-mouth pork. Place the joint in the slow cooker with your choice of seasonings and cook on low heat for 8-10 hours or until the meat easily shreds with a fork.

Resting and serving the joint

Once the joint of pork is cooked to perfection, it’s important to let it rest before carving. This allows the juices to redistribute, resulting in moist and flavorful meat. Cover the joint loosely with foil and let it rest for at least 10-15 minutes.

When ready to serve, carefully carve the joint into slices, ensuring that each slice has a portion of the crispy, seasoned skin. Serve alongside your favorite accompaniments such as roast potatoes, vegetables, or apple sauce.

“A well-cooked joint of pork can be a centerpiece of a memorable meal, and with these tips, you’ll be able to achieve delicious results every time.”

Remember, cooking times may vary depending on your specific cut of pork and preferred level of doneness. It’s always a good idea to use a meat thermometer to ensure the internal temperature reaches a safe minimum of 68°C (155°F) for pork.

So, gather your ingredients, choose your preferred cooking method, and enjoy a succulent 1.5 kg joint of pork that will have everyone asking for seconds!

Why do you put vinegar in pulled pork?

When it comes to cooking pulled pork, adding vinegar is a crucial step that’s widely practiced, especially in the southern regions of the United States. While many might find it odd to pour vinegar over their meat, it actually serves several important purposes in enhancing the flavors and texture of the dish.

1. Tenderizing the meat

Vinegar, specifically apple cider vinegar, helps break down the tough fibers in the pork, making it more tender and juicy. The acidity in the vinegar helps to break down collagen, a tough protein found in connective tissues, making the meat easier to pull apart after cooking.

2. Enhancing flavor

The sharpness of vinegar adds a tangy and acidic element to the otherwise rich and savory flavors of pulled pork. It balances out the richness, cuts through the fat, and provides a bright note to the overall taste. Moreover, the natural sweetness of apple cider vinegar complements the smoky flavors often associated with pulled pork.

3. Food safety

Marinating the pork in a vinegar-based mixture not only adds flavor but also acts as a natural way to kill bacteria. The acidity in the vinegar creates an environment that makes it difficult for harmful bacteria to survive, reducing the risk of foodborne illnesses.

So, how do you use vinegar in pulled pork? Typically, a vinegar-based marinade or sauce is used to soak the meat before slow-cooking it. This allows the flavors to penetrate the meat and work their magic during the long cooking process. While there are various recipes and regional variations, a common combination includes apple cider vinegar, spices, sugar, and sometimes a touch of hot sauce.

Try this classic vinegar-based pulled pork recipe:

  1. In a bowl, mix 1 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of paprika, 1 tablespoon of salt, and a pinch of cayenne pepper.
  2. Pour the mixture over the pork shoulder in a sealable bag or container. Allow it to marinate in the refrigerator overnight.
  3. When ready to cook, remove the pork from the marinade and pat it dry with paper towels. Discard the leftover marinade.
  4. Cook the pork low and slow in a smoker or oven until it reaches an internal temperature of 195°F (90°C).
  5. Once cooked, let the meat rest for a few minutes before using two forks to shred it. Serve with your favorite barbecue sauce.

So, next time you’re cooking pulled pork, don’t be afraid to embrace the power of vinegar. It will not only enhance the flavor and tenderness of the meat but also give it that traditional southern-style touch.

How to Make Pork Super Tender?

When it comes to cooking pork, achieving that perfect level of tenderness can sometimes be a challenge. Whether you’re preparing a juicy roast, succulent chops, or tenderloin, there are a few simple techniques you can employ to make your pork dishes melt-in-your-mouth delicious.

1. Choose the Right Cut

The cut of pork you select plays a crucial role in how tender your final dish will be. Some cuts naturally have more fat and connective tissue, which can result in a juicier and more tender outcome. Consider opting for cuts such as pork shoulder, pork belly, or pork ribs for exceptional tenderness.

2. Marinating

Marinating your pork in a flavorful mixture not only enhances its taste but also helps to break down tough fibers and tenderize the meat. Prepare a marinade using ingredients like citrus juices, vinegar, or even yogurt. Let the pork soak in the marinade for at least a few hours or overnight for maximum tenderness.

3. Slow Cooking

Slow cooking is an excellent technique for achieving tender pork. Low and slow heat allows the collagen in the meat to break down gradually, resulting in exceptionally tender and moist pork. Utilize methods like braising or using a slow cooker to achieve the desired tenderness.

4. Proper Resting

After cooking your pork, it’s important to let it rest for a few minutes before slicing. This allows the meat to reabsorb some of the juices, ensuring a more tender and flavorful result. Cover the cooked pork with foil and let it rest for around 5-10 minutes before serving.

Incorporating these tips into your cooking can make a remarkable difference in the tenderness of your pork dishes. Remember, choosing the right cut, marinating, slow cooking, and proper resting are key elements to achieving pork perfection.

How do Chinese restaurants tenderize pork?

In Chinese cuisine, tender and succulent pork is a key component of many dishes. Chinese restaurants have perfected various methods to achieve the desired tenderness in their pork dishes. Here are some common techniques used:

1. Velveting

One popular method is velveting, which involves marinating the pork in a mixture of egg white, cornstarch, and sometimes rice wine before cooking. This technique helps to seal in the moisture, resulting in moist and tender meat.

2. Marinating

Marinating the pork in a mixture of soy sauce, rice vinegar, ginger, garlic, and other seasonings can also help to tenderize the meat by breaking down its fibers. This process allows the flavors to penetrate the pork while making it more tender and flavorful.

3. Cutting techniques

Chinese chefs often use specific cutting techniques to enhance the tenderness of the pork. For example, slicing the meat against the grain or into thin strips can make it more tender when cooked quickly.

4. Cooking methods

The cooking methods used in Chinese cuisine also contribute to the tenderness of the pork. Stir-frying and flash-frying are popular techniques that ensure the meat cooks quickly at high heat, preserving its juiciness and tenderness.

5. Meat tenderizers

In some cases, Chinese restaurants may use meat tenderizers to further enhance the texture of the pork. These tenderizers typically contain enzymes or acids that help break down the proteins in the meat, resulting in a more tender texture.

Chinese restaurants have mastered the art of tenderizing pork, creating dishes that are not only flavorful but also incredibly tender.

Here’s an example of a simple marinade recipe:

Ingredients Amount
Soy sauce 2 tablespoons
Rice vinegar 1 tablespoon
Garlic, minced 2 cloves
Ginger, grated 1 teaspoon
Chinese five-spice powder 1/2 teaspoon
  1. In a bowl, combine all the ingredients to make the marinade.
  2. Add the pork to the marinade and ensure it is well coated.
  3. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
  4. When ready to cook, remove the pork from the marinade and proceed with your desired recipe.

By employing these techniques and using high-quality ingredients, Chinese restaurants achieve the perfect texture and flavor in their pork dishes. Now you can try some of these methods at home to recreate the magic of Chinese restaurant-style tenderized pork!

How long does a 2kg joint of pork take to cook?

Preparing a succulent and perfectly cooked joint of pork can be a real showstopper for any meal. Whether you are cooking roast pork for a Sunday lunch or a special occasion, getting the timing right is key to achieving juicy and tender meat.

Factors affecting cooking time

The cooking time for a 2kg joint of pork depends on several factors:

  • The type of cut: Different cuts require different cooking times. For example, a boneless pork loin will generally cook faster than a bone-in shoulder.
  • The oven temperature: Cooking at a higher temperature will shorten the cooking time, while lower temperatures will lengthen it.
  • The desired doneness: The cooking time will vary depending on whether you prefer your pork well done or slightly pink in the middle.

As a general guideline, a 2kg joint of pork should be cooked at 180°C (350°F) for around 25-30 minutes per 500g. This means that a 2kg joint would typically take approximately 2 hours to cook. However, it is important to use a meat thermometer to ensure the pork reaches an internal temperature of 70°C (160°F) to guarantee it is cooked through.

Resting the pork

Once the pork has reached the desired internal temperature, it is crucial to let it rest for at least 15 minutes before carving. This allows the juices to redistribute within the meat, resulting in a more flavorful and moist roast.

Pro tip: For an extra crispy crackling, increase the oven temperature to 220°C (425°F) for the final 15 minutes of cooking.

Remember, these are only guidelines, and it’s always best to follow a specific recipe or consult your butcher for more accurate cooking times based on the cut and type of pork you are using. Cooking times can vary, so it’s essential to rely on internal temperature rather than time alone to ensure a perfectly cooked joint of pork.

Do you wrap pork loin in foil when baking?

When it comes to cooking pork loin, many people wonder whether it’s necessary to wrap the meat in foil while baking. While there is no right or wrong answer, wrapping pork loin in foil can have its benefits.

Benefits of wrapping pork loin in foil

1. Moisture retention: Wrapping pork loin in foil helps to lock in moisture, ensuring that the meat stays juicy and tender throughout the cooking process.

2. Enhanced flavor: By trapping the natural juices and allowing them to circulate within the foil, the flavors of the spices and seasonings used to marinate the pork loin are intensified.

3. Even cooking: The foil acts as a barrier, preventing the top of the pork loin from browning too quickly. This helps to ensure that the meat cooks evenly, resulting in a more consistent texture.

Considerations when wrapping pork loin in foil

While wrapping pork loin in foil can be beneficial, there are a few things to keep in mind:

1. Crispy exterior: If you prefer a crispy exterior on your pork loin, it is best to leave it unwrapped during the baking process.

2. Slow cooking: Foil-wrapping is often recommended for slow cooking methods, such as roasting at a lower temperature or using a slow cooker. This helps to ensure that the meat remains moist and tender.

Tip: If you decide to wrap your pork loin in foil, it’s important to note that the cooking time may be slightly longer compared to an unwrapped loin.


In summary, whether or not you choose to wrap your pork loin in foil when baking ultimately depends on your personal preference. Wrapping in foil can help retain moisture, enhance flavor, and promote even cooking. However, if you prefer a crispy exterior or are using a high-heat cooking method, it may be best to leave the pork loin unwrapped. Experiment with different methods to find the one that suits your taste preferences.