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PORK AND BACON – General preparation and cooking times




Always rinse raw meat under cold running water then dry well on kitchen paper.


It has become popular to trim all fat from various cuts of meat, both at the point of sale and in the home, however, we would recommend not doing so until after cooking has taken place as the fat adds enormously to both the cooking  process and the taste.


The same goes for adding salt and other flavourings where pork is concerned. Whilst the old saying about “one always being able to add salt but not being able to take it out”  is true (there’s nothing worse than over salty food), the taste of  Pork, as with all foods, is enhanced by seasoning before and during cooking.  Adding salt afterwards just doesn’t produce the same taste. Pre salting doesn’t apply to bacon, as the curing process often eliminates the need to add extra salt during cooking.


Always thoroughly cook Pork. Basting during cooking is advantageous though not always absolutely necessary.  






Suitable cuts:              

                                Pork                                            Bacon

                                Loin                                             Sweet Cure Gammon

                                Whole or half Leg                     Middle Gammon

                                Spare Rib                                    Back and Ribs (Prime 




Allowances:         225-350g/ 8-12oz per person (with bone)

                               175-250g/ 6-9oz per person (without bone)


Cooking time:  


Roasting Pork

Quick Roasting -  200C, 400F, Gas mark 6

25 minutes per 450g/1lb  plus an extra 25 minutes  


Slow Roasting   -  180C, 350F, Gas mark 4

35 minutes per 450g/1lb  plus an extra 35 minutes


NB    When using a covered tin or wrapping in foil, increase the cooking time by 15-30 minutes.


Roasting Bacon

Cover with foil for most of the cooking time - 180C, 350F, Gas mark 4

30 minutes per 450g/1lb  plus an extra 30 minutes

Uncover for the last 20-30 minutes



Grilling and Frying Pork

Grilling and frying Bacon

Always preheat the grill before cooking commences.


Suitable cuts:          

                        Pork                                                     Bacon

                        Cutlets                                                 Gammon Steaks (Grill)

                        Loin Chops                                         Bacon Rashers





                        Pork                                                     Bacon

                        2  Cutlets per person                         1 Gammon Steak per 


                        1-2 Loin Chops per person               Bacon Rashers  2-4 per 


                        2-3  Sausages per person                                   

                        Fillet - 125-175g/5-6oz per person   


Cooking time:


Cutlets and Chops
4-5 minutes per side on high, reduce the heat, then cook for a
further  5-7 minutes per side.
4-5 minutes per side on high, reduce the heat, then cook for a 
further  5-7 minutes per side.
Prick with a fork to prevent the skins bursting. 10-15 minutes
turning frequently



Gammon Steaks

Snip the rind/fat in several places. 5-8 minutes per side under a 

moderate grill


Bacon Rashers

2-4 minutes each side


Boiling Bacon


Suitable cuts:           

                        Bacon Joints







100-175g/4-6oz per person without bone

225-350g/8-12oz with bone


Cooking time:        


45 minutes per 450g/1lb plus 45 minutes extra in liquid which is barely simmering. This produces very tender meat.  If time is short, boil for 20 minutes per 450g/1lb plus 20 minutes extra.


Casseroling or Stewing Pork


Suitable cuts:           


                        Belly of Pork

                        Top of Leg





125-200g/5-7oz  per person

Mince  -  100-175g/4-6oz per person


Cooking time:


1 ˝ -3 hours depending on the dish

30 minutes to 2 hours depending on the dish for Mince



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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