Intro -- Title Page -- Introduction -- Chapter 1: Introducing the Pig -- Selecting Good Pork -- The Provenance of Pork -- Jointing a Pig -- How Much Do I Need? -- Basic Equipment -- Chapter 2: Oven Roasting -- Which Joints Are Best? -- Preparing Pork for Oven Roasting -- Cooking the Meat -- Serving the Pork -- Experimenting with Your Food -- Signature Dish: Pork Tenderloin -- Chapter 3: Slow Roasting -- Which Joints Are Best? -- Preparing Pork for Slow Roasting -- Cooking the Meat -- Serving the Pork -- Slow Roasting Experiments -- Signature Dish: Pork and Caramelized Apple Terrine -- Chapter 4: Pan Roasting -- Which Joints Are Best? -- Preparing Pork for Pan Roasting -- Cooking the Meat -- Serving the Meat -- Pan Roasting Experiments -- Signature Dish: Herb-Crusted Pork Escalope -- Chapter 5: Pot Roasting -- Which Joints Are Best? -- Preparing Pork for Pot Roasting -- Cooking the Meat -- Serving the Pork -- Pot Roasting Experiments -- Signature Dish: Chinese-Glazed Pork Belly -- Chapter 6: Roasting a Whole Hog -- Spit Roasting a Whole Hog -- Where to Get a Hog -- The Equipment -- Charcoal versus Gas -- How to Spit Roast a Pig -- Spit Roasting Experiments -- Chapter 7: Essential Pig-Roasting Experiments -- Crackling -- Rubs -- Marinades and Brines -- Gravy -- Conclusion -- Resources -- About the Author -- Acknowledgments -- Index -- Copyright Page.