Cooking times do vary according to the wattage of your halogen but in general you can reduce it by 20%. The usual cooking time in a conventional oven is 35 minutes per pound. For the halogen, allow 28 minutes per pound, total 2 hours 10 minutes.
Serves : 6 Prep/Cooking Time : 2hr30mins + resting
Tip : Let the juices fall into the bottom of the halogen glass bowl as these can be used for the gravy later. You could place an ovenproof shallow dish or baking tray in the bottom but this will affect the cooking times slightly but not to any detriment.
Using a sharp knife, carefully score the fat on the top of the joint in a diamond formation.
Rub in a little oil and plenty of milled sea salt
PLEASE REMEMBER: the cooking times may vary depending on the wattage of your halogen oven, so the times stated are approximate).
Before you start, put the whole onion into the bottom of the halogen bowl, so that it sits centrally when you put the lower rack in.
Place the joint, crackling side up, on the rack above the onion, set the temperature to 230°C and cook for 30 minutes. This will get the crackling started.
Once that time is up, reduce the heat to 190°C. You will need to cook the joint for another 1 hour and 40 minutes but the timer on your halogen will generally only go up to 60 mins, so set for 60, wait for the pinger and turn the knob to cook for a further 40 mins.
There is no need to baste the meat as the halogen air flow will do that job for you.
Once the cooking time is up, check how the meat is doing by pushing a knife blade into the joint and pressing - the juices should run clear. If there is a little pinkness, cook for a further 10 minutes and check again.
When cooked thoroughly, remove from the oven, cover with foil and leave to rest for a further 30 minutes.
Whilst the meat is resting, carefully tip the juices and the onion from the bottom of the halogen into a sautepan.
For the next stage, click on the link for Pork Gravy and this will take you to the recipe using the juices you have just collected.