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Re: Pork roast
Posted: Sat Nov 23, 2019 9:02 am
by Doc Dan
O man! I’m going to have to go buy some more. I’m out. Good eatin’.
Re: Pork roast
Posted: Mon Nov 25, 2019 12:23 am
by 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.
Re: Pork roast
Posted: Mon Nov 25, 2019 2:28 am
by Doc Dan
That does sound good.
Re: Pork roast
Posted: Tue Nov 26, 2019 3:27 pm
by 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......
Re: Pork roast
Posted: Tue Nov 26, 2019 3:35 pm
by ChrisinHove
demoncase wrote: ↑Tue Nov 26, 2019 3:27 pm
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!
Re: Pork roast
Posted: Tue Nov 26, 2019 3:40 pm
by demoncase
ChrisinHove wrote: ↑Tue Nov 26, 2019 3:35 pm
demoncase wrote: ↑Tue Nov 26, 2019 3:27 pm
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:)
Re: Pork roast
Posted: Tue Nov 26, 2019 3:49 pm
by Bloke
demoncase wrote: ↑Tue Nov 26, 2019 3:40 pm
ChrisinHove wrote: ↑Tue Nov 26, 2019 3:35 pm
I’m coming ‘round yours!
None left, old chap:)
What ever happened to good ole Pommie fair like boiled mutton and turnips? :p
Re: Pork roast
Posted: Tue Nov 26, 2019 3:50 pm
by ChrisinHove
Bloke wrote: ↑Tue Nov 26, 2019 3:49 pm
demoncase wrote: ↑Tue Nov 26, 2019 3:40 pm
ChrisinHove wrote: ↑Tue Nov 26, 2019 3:35 pm
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!
Re: Pork roast
Posted: Tue Nov 26, 2019 4:18 pm
by Bloke
ChrisinHove wrote: ↑Tue Nov 26, 2019 3:50 pm
We save that for special occasions!
Boom, Boom! :cool:
Ah, hahaha, ah, hahaha, ah, hahaha! :)