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Fancied cooking last night so I got a loin of pork from the supermarket (no heckling from the cheap seats). I marinaded it slightly (see later) with freshly squeezed lemons and chilli flakes then whacked it in the oven at 200 for 20 minutes to crisp up the crackling. Then I turned it down to about 150-170 and roasted it for around two hours (it was about 1.8kg). In the mean time I stuck some rice, black eyed peas (in leiu of black beans) and some chopped chorizo in my rice cooker and let it to rip. I also roasted some peppers because, well, I liked roasted peppers with pork. If I was doing it again I'd probably - marinade it longer - scrape the chilli flakes and lemon rind off the crackling since they caught a little - found proper black beans, although the peass were very nice I've caught myself wondering what this would be like on a barbeque. Simon
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