Preheat oven to 325\u00b0.
With paring knife, make several small slits at intervals on pork.
Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture.
Brush several times during roasting.
Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185\u00b0.
Remove from oven; wait 20 minutes before carving.
Garnish with watercress and bananas, baked in orange juice.
alt and pepper.
Remove pork from oven and fill cavity
Bring rack of pork and pork belly to room temperature; pat dry
Pierce the skin of the pork all over with a skewer,
as 6.
Score the belly of pork well and rub with olive
p olive oil. Sprinkle the pork generously with salt and brush
Score the skin on the belly of pork crossways with a sharp knife.
Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120\u00b0C/250\u00b0F/Gaslh for about 3 hours until completely dry.
Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.
Preheat the oven to 450\u00b0F.
Tuck the rosemary into the string around the pork. Place pork in large roasting pan. Rub with oil, then salt. Roast for 40 mins, or until rind blisters. Drain excess fat from dish.
Reduce oven temperature to 350\u00b0F. Roast pork for 1 hour.
Transfer pork to platter. Cover loosely with foil; let stand for 15 mins before carving.
br>Drain the juice off of the pineapple rings.
Put
nife, cut along length of pork loin without cutting all the
alsa jars of water to slow cooker.
Place pork roast on
o choose a fatty piece of pork and ask your butcher to
Place pork roast in roasting pan, resting
Crisscross 2 strips bacon.
Top with 1 slice of pork tenderloin.
Top with 1 thin slice of onion, 1 slice of green pepper and 1 slice of tomato.
Bring bacon strips up and crossed over top and fasten with a toothpick.
Bake on rack in a shallow pan for 2 hours in a 325\u00b0 oven.
br>Pierce leg a number of times and rub it with
he mixture over the loin of pork and allow it to sit
The rack of pork should be cut from the loin portion of the ribs
Preheat oven to 350\u00b0.
Rub the sage, cinnamon and cloves over the surface of the pork.
Place it on a rack and roast the pork for 1-1/2 hours or until it registers 160\u00b0 on a meat thermometer. Let the roast rest for 15 minutes, then slice and serve.
Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes.
Rub pork with coarse salt, thyme, paprika, marjoram and pepper.
Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.
Boil a good cut of pork in water to cover.
Season with onion, salt and pepper to taste.
When soft, shred.
Add enough broth to keep it very moist.