How to cook a pork roast in a convection oven

How To Make spiced rubbed pork loin roast

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Mix all the paste ingredients with the olive oil in a small bowl to make the paste. If your roast is large, make a double batch of paste.
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Rub the paste all over the roast and put into a Ziploc bag and let rest in the refrigerator for at least a few hours.
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Oven: pure convection: 350 degrees or Oven: bake: 375 degrees Let roast come to room temperate while oven is preheating.
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Use a baking sheet (lined with foil)or a broiler pan. Line the bottom of the broiler pan with foil for a little easier cleaning.
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Remove the roast from the bag and lay in pan, fat side up. Bake: 1 - 1 1/2 hours depending on the size of the roast. Pure Convection: 1 - 1 1/2 hours depending on the size of the roast. Use a meat thermometer inserted in the middle of the roast...145 to 155 degrees for pork to be done. Check temp after an hour and adjust time if needed.
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Let the roast stand for 5 minutes, tented with foil before slicing.
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You can also use pork tenderloins. (1 1/2 pounds) Oven: same temperatures. See original recipe. http://www.eatingwell.com/recipes/spice_rubbed_pork_tenderloin.html 20 to 25 minutes..use meat thermometer the same as above.
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Convection oven pork chops can be served crisp, juicy and flavorful if roasted properly. The rule of thumb for convection cooking is to reduce the oven temperature cited in the…

How to Roast Pork in a Convection Oven. Convection ovens circulate hot air around your food to speed cooking and ensure that meat cooks evenly. To prevent your meat from drying out, roast pork at a lower temperature and for less time than you would in a traditional oven. Thorough cooking is especially important for pork, so you should also use a...

Both my hubby and father are big fans of crispy roast pork belly, sold from Hong Kong bake shops. So I decided to learn how to make some not long after I moved here. Lucky me, I know a couple who are very talented and have a passion in Cantonese cuisine. As they were afraid that they had to say goodbye to all their most favourite Hong Kong dishes after migrating to Australia, they nearly attended every culinary class taught by professional chefs, and learned all famous, traditional dishes, including roast pork belly (aka siu yuk, 脆皮燒肉).

The tricks of roasting pork belly with a perfect, crispy crackling are quite simple. I had a big success at the first attempt. The crackling and the moist, juicy pork meat were so good, just like those bought from shops. But after a few more tries, I stopped making any more. Why? Cleaning up a greasy and messy oven is not enjoyable at all. Frankly, it’s like a nightmare to me. A few aftermaths have put me off for many years since then.

Until recently, many of my friends started talking about and using convection ovens. Good reports from them after many tried. So I gathered all my courage and used my new kitchen toy – convection oven to roast pork belly again. The verdict: we’re satisfied with the end results. Best of all, the cleaning job is far less fussy.

Crispy Roast Pork Belly (Printable recipe)
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Prep time: 30 min
Marinade time: 3 hrs - overnight
Cook time: 45 min
Yield: 3 serves

Ingredients:

1.2 kg pork belly
1/2 Tbsp Shaoxing wine, optional
to taste, rock salt

Seasonings:

3½ tsp salt
2 tsp sugar
1/2 tsp five-spice powder

For poking pork rind, as I don't have the special tool - The "Pig Sticker" shown on Adam Liaw's blog.
Instead, I used several roasting needles and tied by a rubber band. Poke the rind with this DIY utensil.

My new kitchen toy - Convection Oven

Method:

To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
Preheat oven to 200C/395F.
Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

Fatty stuff released while roasting, caught by the foil at bottom.
The juicy, moist pork meat turned to be much healthier.

Notes:

The tricks of making crispy cracklings: First, the rind must be very dry. (Remark: Some of my friends/fans tried brushing some vinegar, about 1 tablespoon, on the rind just before baking. It helps the rind dry up a bit more while baking.) Second, poke as many holes as possible. While grilling, the fat inside the rind turns really hot, then get released from the holes. That produces an effect of a kind of “frying” the rind. So, it turns crispy.
Mind you, don’t poke too deep through the rind though. The rind won’t be crispy any more otherwise.
Basically, the temperature is the same, no matter you use convection oven or ordinary one. But an ordinary oven needs longer cooking time.
The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.
I put double layers of foil at the bottom of my convection oven. After cooking , I just removed the foil and all oily stuff was gone. No fuss in cleaning up. “Big smile”

Should you convection roast a pork roast?

While pork shoulder is one of the easiest cuts of meat to cook, successfully cooking a lean pork loin is much more challenging. When roasting lean tender cuts of meat the best method to ensure moisture retention is to use a Convection mode and a low temperature.

How long does it take to cook a roast in a convection oven?

Roast in a 375° regular or 350° convection oven until a meat thermometer inserted in center of thickest part reaches 120° to 125°, 1 1/2 to 2 hours.

How do you cook a pork roast in a conventional oven?

Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes.

What temperature do you cook pork tenderloin in a convection oven?

Select Convection Roast and set to 425 degrees (roast at 450 degrees if you're not using a convection oven setting) Place your baking tray in the oven, and roast for 20-25 minutes, until the temperature reads 155 degrees.

Should you use a convection oven to cook a roast?

Convection Roast is best for cooking tender cuts of beef, lamb, pork, and poultry. Use this mode when cooking speed is desired. Convection roasting gently browns the exterior and seals in the juices.