The cooking time for a pork joint depends on the cut. As a general rule at 180°C (350°F): pork loin takes 25-30 minutes per 500g plus 25 minutes extra; pork leg takes 30 minutes per 500g plus 30 minutes; pork shoulder takes 35-40 minutes per 500g plus 30 minutes; and pork belly takes 40-45 minutes per 500g plus 30 minutes. A 2kg pork loin would therefore take approximately 2 hours 25 minutes at 180°C.

The UK Food Standards Agency recommends cooking pork to an internal temperature of 75°C (165°F) to ensure it’s safely cooked. However, many chefs prefer to cook pork to 63-65°C (145-150°F) for a slightly pink, juicy result — this is safe if the pork is held at that temperature for at least 2 minutes. For well-done pork with no pink, aim for 70-75°C (160-165°F). Always use a meat thermometer inserted into the thickest part of the joint, away from bone.

It depends on the cut and desired result. For pork loin and tenderloin, cover with foil for the first two-thirds of cooking time, then remove for the final third to allow the surface to brown. For pork shoulder and belly (which benefit from crackling), start with a high temperature (220°C/425°F) for 20-30 minutes to crisp the skin, then reduce to 160-180°C (320-350°F) and cover loosely with foil for the remainder. Always rest the pork uncovered after cooking.

Resting is essential for juicy pork. Rest a small joint (under 1.5kg) for 10-15 minutes, and a large joint (over 1.5kg) for 15-25 minutes. During resting, the internal temperature will continue to rise by 3-5°C as the juices redistribute. Cover loosely with foil to keep warm but allow steam to escape — covering tightly will make the crackling soggy. Resting allows the fibres to relax, resulting in juicier, more tender meat.

The best approach is a two-stage method: Start at a high temperature of 220-240°C (425-475°F) for 20-30 minutes to create crispy crackling, then reduce to 160-180°C (320-350°F) for the remainder of the cooking time. This high-heat start renders the fat under the skin, creating perfect crackling, while the lower temperature ensures the meat cooks evenly without drying out. For fan-assisted ovens, reduce temperatures by 20°C.

For perfect crackling: (1) Ensure the skin is scored deeply by your butcher, (2) Pat the skin completely dry with kitchen paper, (3) Rub with salt (sea salt or rock salt works best) and a little oil, (4) Start cooking at a very high temperature (220-240°C/425-475°F) for 20-30 minutes, (5) Do NOT cover with foil during this initial high-heat phase, (6) Keep the skin dry — avoid basting the skin with juices. If crackling isn’t crisping, you can remove the joint, increase the oven to its maximum, and cook the skin separately for a few extra minutes.

A 2kg (4.4lb) pork loin joint takes approximately 2 hours 25 minutes at 180°C (350°F) conventional oven, or 2 hours 10 minutes in a fan oven at 160°C (320°F). This is calculated as 25-30 minutes per 500g plus 25 minutes extra. Remember to start at 220°C for the first 20-30 minutes for crackling, then reduce the temperature. The pork is done when a meat thermometer reads 63-65°C for slightly pink, or 70-75°C for well done.

Yes, it is safe to eat pork that is slightly pink, provided it has reached an internal temperature of at least 63°C (145°F) and has been held at that temperature for at least 2 minutes. The old advice to cook pork until completely grey and well-done is outdated — modern UK pork is produced to high safety standards. Slightly pink pork (63-65°C) is juicier and more flavourful. However, ground pork (sausages, burgers) should always be cooked to 75°C throughout.