Remove roast from packaging and pat dry with paper towel. With a sharp knife, deeply score the rind at 1cm intervals, without cutting into the meat. Leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight if you have time. This process dries the rind and helps in the crackling process.
When you are ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt so that the oil and salt penetrates the scores.
Place the roast on a wire rack inside a baking tray and cook at 240°C for up to 50 minutes until the rind crackles (if the roast is over 2kg, take 10 minutes off this initial crackling time).
Turn the oven down to 180°C and cook for 30 – 35 minutes per kg, depending on your preference in roast
Let the roast rest for 10 minutes before slicing and serving.
Sear first in a pan on low-medium heat for about 5 minutes.
Place in a preheated oven at 180°C and cook for 40 minutes per kilogram (to achieve even cooking, place roast on an elevated rack in the oven).
Preheat oven to 200°C and position a rack in the middle of the oven. Place a skillet in the oven to preheat as well.
Remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, and then season with salt and pepper.
Carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Lay the pork chops in the hot skillet. Sear until the undersides of the chops are seared golden, 3 minutes.
Flip the pork chops on the other side and immediately transfer the skillet to the oven.
Roast until the pork chops are cooked through for about 6-10 minutes and register 60°C to 65°C in the thickest part of the meat with an instant-read thermometer if needed.
Transfer the cooked pork chops to a plate and pour any pan juices over the top. Cover loosely with foil and let the chops rest for at least 5 minutes before serving.
Brush pork cutlets with tablespoon of oil and then season with salt and pepper on both sides.
Adjust stovetop to medium-high heat. Add a tablespoon of oil onto the pan and when hot, carefully place cutlets onto the pan to cook.
Cook for 3-4 minutes on each side or until golden brown, depending on the thickness.
Transfer cutlets onto a serving dish and let it rest for 5 minutes before serving.
Remove ribs from the packaging and pull off the membrane, which is usually attached to the underside of the rib cage. Slide a knife underneath it and gently pull it up, working carefully to remove all shreds of the membrane. Season the ribs with salt, pepper, and other preferred spices.
Place aluminum foil in a metal baking pan. Leave enough foil hanging over the edges of the pan to fold over and cover the pan while the meat is cooking. The pan should have at least two inch sides, and be large enough for all the meat to fit in one layer (stacking ribs will cause it to cook unevenly).
Put water in the bottom of the pan to give it a depth of 1/4 inch. The water will create steam to keep the meat moist, while keeping the bottom of the pan and foil from scorching.
Place the ribs in the pan with the arch of the ribs up, so that you cannot see the bones as well.
Form a tent with aluminum foil over the meat
Bake in a preheated oven at 160°C degrees, for about an hour, with the ribs covered.
Remove the pan from the oven. Unfold the foil, then return it to the oven, raise the temperature to 190°C degrees and allow it to cook for 10 to 15 more minutes. This will allow the ribs to brown and will cook off some of the juices in the pan.