John Myers
Would you like a delicious crust roast? Here you can find out which core temperature you have to pay attention to when preparing.
Crust roast
The crust roast is roast pork with a delicious, crispy crust. You can use different parts of the pig for this:
- shoulder (bow/blade)
- belly
- Hip (Bacon Piece)
- upper shell (rift)
- Sauce (a piece of ham)
- nut (part of the leg)
It is important that the piece of meat has a nice rind. The pork shoulder has a medium fat content in the rind. You can use this to prepare a juicy crust roast. The pork belly is also ideal for a crispy roast due to its rind with high-fat content. Mixed meat and a lot of fat are not for everyone. If you prefer lean and dry meat, then preferably use the lower or upper side of the roast for your roast. In these cuts of ham, the fat content of the rind is lower.
Cooking methods
The roast is either prepared in a classic way in a hot oven or grill or gently cooked at a low temperature. In the traditional method, high heat is applied to the meat from the outside. The temperature drops inwards. The meat is done differently on the outside than on the inside. When cooking at low temperatures, on the other hand, this temperature drop towards the inside is largely avoided. The meat is gently cooked evenly over a long cooking time.
However, the same applies to both cooking methods: You can get information about the cooking status inside your roast with a crust by measuring the core temperature.
Determination of doneness
With low-temperature cooking, you can influence the doneness of your roast with a crust by determining the core temperature. The core temperature is the temperature measured in the middle or at the thickest part of the meat during the cooking process. Use a core temperature meter, better known as a roast thermometer, grill thermometer or meat thermometer. The thermometer consists of a long mandrel with a probe at the tip and a temperature display. Carefully poke the thermometer into the meat and place the spike in the middle of the thickest part. And this is exactly where you determine the core temperature for your roast. Depending on the selected temperature, your roast will be slightly juicier or well done.
The core temperature when roasting with a crust
The following core temperatures apply as a guideline for a roast with a crust:
Cooking temperature
- pink – 65 – 69 °C
- juicy – 70 – 79 °C
- completely through – 80 – 85 °C
The optimal core temperature for a roast with a crust is around 72 degrees, but it depends on the cut of meat used. The size of the roast and the cooking method used also affect the cooking time. It is between 2 – 3 hours for the classic preparation. However, it can also take up to 4 hours before your roast has reached the desired core temperature.
Note: Do you also know the principle that eating raw and pink pork is harmful to your health? This theory is no longer valid. Nevertheless, you should heat pork to a core temperature of 70 degrees for at least 2 minutes before eating it.
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