Pork roast

[Doc Dan]

O man! I’m going to have to go buy some more. I’m out. Good eatin’.

[z4vdBt]

This will be the second Thanksgiving in a row where we have Crispy Pata; whole pork leg boiled until tender and then deep-fried until golden and crisp.

They're open Thursday at 9, so I'll pick it up then, along with a couple orders of Lechon Kawali; pork belly simmered until tender and then deep-fried until golden and crisp.

[Doc Dan]

That does sound good.

[demoncase]

Here's a roast pork shoulder I did today:
-Rubbed the rind with sea salt and fresh ground pepper (I'm blessed that pork in the UK is bred for flavour and fat more these days than for years)
-sat it on a bed of finely chopped celery, leeks and apple. Threw in a whole bulb of garlic.
-cook completely uncovered.
-225oc for 30 minutes
-added half a litre of wine with a few dashes of dark and light soy.
-200oc for 1.5 hours.
-Let it rest for 5 minuted

result is as you see: crisp, crunchy skin (Crackling) and succulent meat, all in what is a lovely light flavour some gravy......

[ChrisinHove]

https://i.imgur.com/rfzGUuM.jpg

here's a roast pork shoulder I did today:
-Rubbed the rind with sea salt and fresh ground pepper (I'm blessed that pork in the UK is bred for flavour and fat more these days than for years)
-sat it on a bed of finely chopped celery, leeks and apple. Threw in a whole bulb of garlic.
-cook completely uncovered.
-225oc for 30 minutes
-added half a litre of wine with a few dashes of dark and light soy.
-200oc for 1.5 hours.
-Let it rest for 5 minuted

result is as you see: crisp, crunchy skin (Crackling) and succulent meat, all in what is a lovely light flavour some gravy......

I’m coming ‘round yours!

[demoncase]

https://i.imgur.com/rfzGUuM.jpg

here's a roast pork shoulder I did today:
-Rubbed the rind with sea salt and fresh ground pepper (I'm blessed that pork in the UK is bred for flavour and fat more these days than for years)
-sat it on a bed of finely chopped celery, leeks and apple. Threw in a whole bulb of garlic.
-cook completely uncovered.
-225oc for 30 minutes
-added half a litre of wine with a few dashes of dark and light soy.
-200oc for 1.5 hours.
-Let it rest for 5 minuted

result is as you see: crisp, crunchy skin (Crackling) and succulent meat, all in what is a lovely light flavour some gravy......

I’m coming ‘round yours!

None left, old chap:)

[Bloke]

I’m coming ‘round yours!

None left, old chap:)

What ever happened to good ole Pommie fair like boiled mutton and turnips? :p

[ChrisinHove]

I’m coming ‘round yours!

None left, old chap:)

What ever happened to good ole Pommie fair like boiled mutton and turnips? :p

We save that for special occasions!

[Bloke]

We save that for special occasions!

Boom, Boom! :cool:

Ah, hahaha, ah, hahaha, ah, hahaha! :)