Roast : marinate with either vinegar or lime juice to create a crispy crackling and reduce the grease.
Stew : sear the fatty outer layer before adding sauces and liquids to slow cook.
Pan fried : ensure the heat is put on at high so that liquid does not ooze out of the meat when
Stir fried : wine is essential in the marinade to get rid of possible unpleasant smell in some cuts and to enhance the taste when it's fried.
Steamed : mix the ingredients well just before steaming so that the meat does not stick together in uneven clusters.
SAUCES AND CHUTNEY
Worchestershire sauce, soy sauce, sweet and sour sauce, oyster sauce.
Apple, fennel, mint leaves, cranberry.
* It is important to cook pork well preferably at high temperatures, above 140 degrees Centigrade.
My friend grilled this roast pork crackling - succulent and juicy.
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