It’s roast pork day
today in our household.
These days we’re
once more having to resort to supermarket meat. Our local farmer has given up
selling direct to the public & is selling through the auction house
instead.
What I’m having
difficulty understanding is why the skin on the leg is not properly scored. I
would have thought most people find good crackling one of the highlights of
having roast pork. We certainly do. I still remember the fabulous crackling we
had when we stayed in the Blue Mountains of Australia. It was almost worth
losing the filling from my tooth & the subsequent pain as the pin that had
held it in stuck into my cheek for the rest of the holiday!
So, for the first
time in my life I’ve been scoring the joint. I never realised the skin was so
tough to cut through. Now I just need to unroll it, spread on some herbs,
spices & garlic before re-rolling it ready for the oven.
It’s quite a while
since I last roasted pork so I’m really looking forward to it.
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