Saturday, February 27, 2010

Here we have a loin of the wessex saddleback pork from mount gnomon farm. we bone out the loin then seperate the loin from the belly. then portion the loin into steaks. you can see that the meat is darker than your supermarket pork and has a lovely layer of fat around the meat that when grilled tastes fantastic. we slow cook the belly over about three hours using a chinese method. the steaks we seal on the grill and roast for 4-5 minutes at 210 c. the crackling we place in a small heavy pan and place another small heavy pan on top and roast in the same oven for about 10 minutes or until crispy, you need to keep tipping the melted fat out of the pan and you will end up with light crisp and fool proof crackling. photos and recipes of both dishes will be posted tomorrow.

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