Roasting Pork: Water Or No Water?

To add water, or not to add water?

That is the question when it comes to roasting pork.

Some sources suggest that adding water to the roasting pan is a no-go, as it will steam the meat instead of roasting it, resulting in a soggy, less flavourful meal. However, others argue that adding water, or another liquid such as wine or stock, can help to keep the meat moist and falling off the bone.

So, what's the best method?

Well, it depends on your personal preference. If you're after a crispy exterior and moist interior, then it's best to avoid adding water and instead use a fat or oil of your choice. But, if you want your pork to be ultra-moist, then a small amount of water, or another liquid, might be the way to go. Just be aware that this may impact the browning of your roast.

Water creates steam, preventing browning and even cooking

When roasting pork, it is important to consider the role of moisture in the cooking process. While adding water to the roasting pan might seem like a good way to keep the meat moist, it can actually lead to poor browning and uneven cooking. As the water evaporates, it creates steam, which can make the food soggy and less flavorful. This is especially true if you are aiming for a crispy brown crust on the outside of your pork roast.

The key to achieving a juicy and tender roast without adding water directly to the pan is to focus on retaining the meat's natural juices. One way to do this is by covering the pork roast with aluminum foil or a baking pan cover. This helps to trap the moisture released during cooking, preventing it from escaping into the oven. However, it's important to note that covering the roast will also prevent it from browning, so if a crispy crust is desired, the cover should be removed toward the end of the cooking process.

Another way to keep your pork moist is to add a liquid base to the pan, such as chicken broth, wine, or vegetable broth. These liquids add moisture to the cooking environment without creating as much steam as water alone. Additionally, they can enhance the flavor of the meat and the drippings that can be used for gravy. It is important to note that if you choose to add a liquid base, you should still avoid covering the roast to prevent excessive steaming.

In summary, while water can be used in the form of steam to keep roasted meats moist after they have been removed from the oven, adding water directly to the roasting pan during the cooking process is not recommended. This is because the water creates steam, which can prevent browning and lead to uneven cooking. Instead, focus on retaining the meat's natural juices and adding moisture through other means, such as covering the roast or using a liquid base.

Water can be added to the juices in the baking pan to create a basting liquid

When roasting pork, the general rule is to place the pork roast fat-side up in a large roasting pan. This is because the fat melts off and drips down into the roast, infusing it with flavour. However, if you want your pork to be ultra-moist and falling away from the bone, you can add a cup of water to the bottom of the roasting pan. This technique is especially useful for slow-roasted pork, as it can prevent the bottom of the pan from burning.

It is important to note that adding water to the roasting pan can create a steaming effect, which may inhibit the browning and crisping of the pork. If you are aiming for a crispy, browned exterior, water may not be the best option. In this case, it is recommended to use fat or oil to achieve the desired results.

Additionally, water does not add flavour to the roast. If you are looking to enhance the flavour of your pork, using oil or fat is a better choice. Water can also dilute the flavour of the drippings left in the pan, which can be a concern if you are planning to make gravy.

Ultimately, the decision to add water to the roasting pan depends on your personal preference and the desired outcome for your pork roast.

Covering the pork with foil preserves juices and flavour

Covering pork with foil while cooking helps to preserve its juices and flavour. As pork cooks, it begins to shrink and lose its juices, becoming dry. Covering the pork with foil helps to lock in moisture and flavour, and also reduces shrinkage.

Depending on the oven temperature, covering pork with foil can prevent the formation of a browned outer layer. For this reason, some recipes recommend removing the foil towards the end of the cooking process to allow the pork to crisp up.

Covering pork with foil is not the only way to prevent it from drying out. One alternative is to cook the pork with the fat side up, so that the fat melts and drips down into the pork as it cooks, infusing it with flavour and keeping it moist. Another option is to apply a spicy rub of peppercorns, chilli powder, sea salt, sage, thyme, or dried garlic to the pork before cooking.

It is also possible to cover pork with fruit, such as peach halves, apple slices, or slices of citrus fruit. When the fruit loses its juices, a little orange, lemon, or lime juice can be added to the baking pan and used to baste the pork.

Scoring the skin and pouring over boiling water helps create crispy crackling

Scoring the skin and pouring over boiling water are vital steps in achieving the perfect crispy crackling on a roast pork joint. The process is simple but requires precision and attention to detail.

Firstly, it is important to understand why scoring the skin is so important. Scoring the skin of the pork joint is necessary to help distribute heat and render the fat effectively. The slits or cuts in the skin allow heat to penetrate the meat more easily and aid in breaking down and releasing the fat underneath the skin. This results in a crispy exterior and succulent, tender meat. Scoring the skin is easily done with a sharp knife, making cuts about 1 cm apart.

The next step is to pour boiling water over the scored skin. This may seem counter-intuitive, as you are trying to achieve a dry, crispy texture, but the boiling water jumpstarts the evaporation process, opening up the skin's pores and allowing excess moisture to escape during cooking. The boiling water also helps to tighten the skin, creating a rich and tender eating experience.

After pouring over the boiling water, it is important to pat the skin dry and leave it to cool before placing it in the oven. This ensures that any remaining moisture is removed, and the skin is given the best chance to become crispy.

The final step is to rub salt into the scored skin, making sure to get it into the cuts. The salt will help to draw out any remaining moisture and will also add flavour to the crackling.

By following these steps, you will be well on your way to achieving the perfect crispy crackling on your roast pork joint!

The oven should be fully preheated before putting the pork in to roast

Preheating your oven is an essential step in the cooking process, especially when roasting pork. Here are some reasons why you should always ensure your oven is fully preheated before putting the pork in to roast:

Temperature Control

Preheating your oven to the desired temperature is crucial for achieving consistent and accurate cooking. When you place your pork in the oven, you want it to be at the right temperature from the get-go. This initial blast of heat will help seal in the juices and create a delicious, crispy exterior. If your oven is not fully preheated, you risk undercooking or overcooking your pork, resulting in an unevenly cooked meal.

Cooking Time

Starting with a preheated oven ensures that your cooking time is accurate. Many pork roast recipes provide cooking times based on the assumption that the oven is at the specified temperature. If your oven is not preheated, your cooking time will be affected, and you may end up with undercooked or overcooked pork.

Even Cooking

A fully preheated oven helps distribute heat evenly, ensuring that your pork roasts evenly on all sides. This is especially important if you're aiming for a consistent doneness throughout the meat. By placing your pork in a preheated oven, you create a stable cooking environment that promotes even cooking.

Food Safety

Food safety is another important reason to preheat your oven fully. Cooking pork to the right temperature kills harmful bacteria. If your oven is not preheated, you risk the pork spending too much time in the "danger zone" temperature range, which can lead to bacterial growth. By preheating, you reduce the risk of foodborne illnesses.

Cooking Efficiency

Preheating saves time and energy. When you put your pork in a preheated oven, it starts cooking immediately at the desired temperature. This efficiency leads to more consistent results and can even help you manage your time in the kitchen, especially if you're preparing multiple dishes.

In summary, preheating your oven to the specified temperature is a crucial step in the cooking process. It ensures temperature control, accurate cooking times, even cooking, food safety, and cooking efficiency. By following this step, you'll be well on your way to achieving a perfectly roasted pork with a juicy interior and crispy exterior.

Frequently asked questions