Pork Roasts

part of: Pig

Pork roasts are large, whole cuts from the loin — the prime muscle running along the pig’s back. The loin is one of the leanest sections of the animal, making it well-suited to roasting where the exterior can develop a crust while the interior stays juicy.

The classic Australian pork roast, with its crackling, is one of the most celebrated ways to cook this cut. The key is getting the skin dry and the oven hot enough to blister it, while keeping the lean meat beneath from drying out. Scoring the skin, rubbing it with salt, and starting at a high temperature are the standard techniques.

This category includes various loin roast preparations — bone-in and boneless, with and without the fat cap — suited to different cooking methods from traditional oven roasting to slow cooking.

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How it's made

The loin is separated from the pig carcass as a long, cylindrical section running along the spine. For roasting cuts, it is kept whole or cut into manageable portions rather than sliced into individual chops. Depending on the product, the bone may be left attached or removed, and the fat cap and skin may be scored for crackling. Lean-only preparations have the external fat trimmed away.

Nutrition (per 100g)

Energy 143kcal
Protein 21.4g
Carbs 0g
Fat 5.7g
Fibre 0g Sugar 0g
Mass Distribution

1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g) is about 106 g — roughly 150 kcal of this.

What it costs the planet (per kilo)

Carbon 9.87kg
Freshwater 762.93L
Land 14.93m²

Where it comes from

Made from
Pig, loin

In the kitchen

Used as

slow-roasted pork joint

Classic dishes
  • Sunday Roast Pork
  • Pulled Pork
  • Porchetta
  • Pork Loin with Herbs

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

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