Served on garlic and Stilton mashed potatoes, Stroganoff sauce and buttered green beans.
I love pork and always enjoy it with a good bit of crackling. I removed the rind before cooking and rubbed it with fragrant sea salt before cooking between two sheets of parchment paper to keep it nice and straight. I cooked it slowly for about an hour and a half and added it to my finished dish.
ChefGary's Private dinner parties
ChefGary@Home
ChefGary
I love pork and always enjoy it with a good bit of crackling. I removed the rind before cooking and rubbed it with fragrant sea salt before cooking between two sheets of parchment paper to keep it nice and straight. I cooked it slowly for about an hour and a half and added it to my finished dish.
ChefGary's Private dinner parties
ChefGary@Home
ChefGary
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