Roasting pork in the oven is a classic method to have the mouth-watering dish effortlessly.
With the right pork, you will have an unforgettable meal that the whole family will enjoy.
Let’s figure out what cut of pork is best for oven roast in this article as well as learn some tips to choose the best pork for this recipe.
How to choose pork for oven roast?
Oven-roasted pork is so delicious and rich in flavor.
Roasting in the oven can be done without any fuss because most things are done by the oven itself.
The only thing you need to do is to choose a good cut of pork for the oven roast.
So here are some tips that will help you have the best cut of pork on hand for an oven roasting:
Fresh cuts always taste better than stale or frozen cuts of meat.
Therefore, when choosing the pork for oven roast, remember to buy a fresh cut of pork and only opt for a frozen one as the last resort.
Normally, people are afraid of a thick layer of fat coming with their meat cuts because it can make the dish greasy and hard to eat.
However, you totally can stick with a fatty cut of pork because roasting it in the oven will help render the fat layer and moisten the meat, making your dish juicier and more flavorful without being greasy.
Moreover, the outer skin layer above the fat will be very crispy after roasting, which gives you the best mouthfeel.
Although a fatty cut of pork works great for oven roasting, a lean cut can be a good candidate for this recipe too.
A lean cut of pork is mainly made of muscle with very little or no fat.
It is considered better for our health, but can easily get dry if overcooked and has a milder taste.
When you have the best cut of pork on hand, it is recommended to give it a brine before tossing the pork in the oven.
Brining pork before roasting will help keep the meat moist while cooking, and the flavors from all the spices or herbs can penetrate into the meat, making it more flavorful.
Now, let’s see what cut of pork you should look for the next time you go shopping in a local butcher shop or grocery store:
1. Pork loin
Pork loin is a great choice for roasting in the oven.
It is the leanest cut of pork and can become very tender if properly cooked.
Due to the low-fat content of this cut, you should ensure that the pork is well-marinated before roasting and the internal temperature is occasionally checked so that it won’t end up overcooked, dry, and tough.
Pork loin when roasted to the perfect medium-rare doneness can be very juicy and tender.
2. Pork shoulder
You can also try pork shoulder in your next oven roasting recipe.
This shoulder cut is prized for its perfect marbling fat amount.
Therefore, roasted pork shoulder will be a bit juicier and richer than pork loin.
Pork shoulder also has a more affordable price, making it a favorite cut of many housewives across the country.
3. Pork belly
Oven roasting might be the best way to cook pork belly.
Pork belly is the fattiest cut of pork with a layer of fat and meat alternatively.
When roasting pork belly in the oven, the cut should be placed with the skin side up so that it can be crispy after being cooked under the direct heat from above and the rendered fat can moisten the meat below.
4. Pork leg
A pork leg cut can be a good option for an oven roast.
It is affordable, versatile, and flavorful.
Although pork leg has a tough texture, it will become fork-tender after being slow-roasted for hours in the oven.
We have talked about what cuts of pork work best in the oven and provided you with some tips that will help you choose the perfect cut.
If you prefer a crispy layer on the surface of the cut, it is best to opt for pork belly.
Otherwise, other leaner cuts like pork loin, pork shoulder, or pork leg will be perfect for your oven roasting recipe if you want to cut down some fat intake.
Which cut do you prefer?
Let us know in the comment section below!