The pork should end up dark and glossy. If the joint starts to get too dark on the outside, cover it with foil. Step 5 Serve with salad and boiled rice. If you prefer something hot, offer stir-fried ...

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The only thing that separates Crunch’s sandwiches from a really good burger are thick slices of brioche, instead of buns. But ...

Pork scratchings are literally pork cracklings. Some said it was made in the 1500s in Spain and eaten by the aristocracy. While others said it’s a very British humble snack, eaten by the working class ...

The fried whiting, says Bobby Ford, is indeed just like mama’s. These crisp, golden shards of briny goodness are a highlight of the menu at his Freeport restaurant, Bobby Q’s ... Jus Like Mama ...

Pan drippings from the roast 1 tablespoon all-purpose flour 2 cups chicken or beef stock Salt and pepper, to taste Method Preheat your oven to 250°C (482°F). Score the skin of the pork shoulder ...

Marinate the pork for 30 minutes, or a couple hours, in a deep container with all of the other ingredients. Make sure to flip the meat around to thoroughly coat it in the seasonings.