Re: [london.food] Roast Pork

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Hi everyone,

> I like stuffing pork with chorizo and red peppers. But that might just 
> be me. To get the cracking really good, use lots of decent flaky salt, 
> and score it finely. Cut it off when the meat come out to rest, and 
> stick it back in the oven for 15 minutes (or however long) to crisp up.

I like scoring the fat really deep (all the way down into the meat) and 
then stuffing the score lines with garlic and sprigs of rosemary (yes, 
and lots of salt).

I put the pork on an oven shelf, and the roast potatoes on the shelf 
below, in a pan with some butter & olive oil. The pork drips on them and 
they get nice and crispy.

OR you could just put them in a pan with the roast if you don't want to 
mess up the oven.

James

• Re: [london.food] Roast Pork Tom Sulston 09:51 on 16 Feb 2004
  That sounds fantastic!
  • Simon Wistow 10:03 on 16 Feb 2004
    Ooh, I never thought of takign it off and sticking it back in the oven.
  • James Bywater 10:03 on 16 Feb 2004
    I like scoring the fat really deep (all the way down into the meat) and
• KAY WISTOW A15 11:15 on 16 Feb 2004
  Meant to reply to the list - they know I'm your Mum so if there is a
  • Simon Batistoni 11:40 on 16 Feb 2004
    ...which is *exactly* what I suggested Simon should do with the Pork
  • Jakob Whitfield 11:52 on 16 Feb 2004
    I've been lurking on the list for a while now, so I might as well take the

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