Fancy some top-notch meat this weekend? Here's a recipes from Neil Rankin's Low And Slow to crack on with...

(Serves 4-6)

1.5 kg 8-10cm boned and rolled loin joint


Start the recipe the day before you want to eat it. Put the joint in a pan and cover with cold water. Bring to the boil, then simmer for 15 minutes. Remove from the heat and leave to cool in the water for 15 minutes. The pork should reach an internal temperature of about 55C.

Place the pan in the sink under running cold water. When the pork has cooled down so it can be handled, lift it out and dry with a tea towel. Salt the skin, then leave in the fridge overnight, uncovered, to dry slightly and chill.

Once it’s chilled, set your oven to 140C. Cook the loin from fridge-cold for 40 minutes. On a probe thermometer (meat thermometer) it should read no more than 60C internally.

Remove the pork from the oven. Cool slightly, then leave it in the freezer for two to three hours, or overnight in the fridge, to chill completely.

When you’re ready, set your oven to 220C. Roast the pork from fridge-cold for 30 minutes, placing the meat on a rack with a tray to catch any fat underneath. The skin should puff up like a balloon. If it goes too dark, pull the pork out and turn down the temperature, then put it back in.

The final internal temperature should be no higher than 63C – if it’s lower, don’t worry, as the core temperature has already been reached during the previous cooking stages.

Low And Slow: How To Cook Meat by Neil Rankin is published in hardback by Ebury Press, priced £25. Available now