hand of pork , an often overlooked cut .. Yet with a little care to start and then the ability to fuggedaboutit it turns magical .. Truly wonderful ..
Of course the better the pig the better the final.. As this won’t be smothered in a BBQ sauce it’s about letting the pork do the talking.. And what better of course than @blythburghpork the bestest free range pork around in mind and many others books, trays and pans..
Now thing is ok.. You may not be able to score a bit of pig like this yet there will be something about that will be equally as stunning perhaps?
I do though hear from a couple of blogger pals in the US-OF-A that they don’t get the rind on their pork.. It seems to vanish? what’s the story there? You have to have the rind on!
This one was part boned.. That’s a good thing as it just leaves one cartoon style bone in the muddle..
I have gone for a little flavour in the way of this #paulnewmans pulled pork stuff .. Comes in a tube, doesn’t look good yet smells good!
Flipped over so rind side up.. Salted as I like the salt flavour . Into a spankingly hot oven for twenty minutes..
Then turned down to 160 (rest of world degrees!).😏
And now the fuggedaboutit ..for about three hours or so.. Less if you like not much more though..
Then s final whack up of heat while you boil some nice little potatoes and anoint them with French butter and Greek olive oil.
Some boiled asaparagus also.. And a gravy made from pan drippings..
Now.. Ready for that porkygreatness?
(Drumroll …., )
Super crispy crunchiness.. Super tender melty meat.. That crackling awesome -ness.. Truly viceroy.. Truly..
And a whack load of leftover to crunch and munch away on.. Am actually doing just that while tapping this out on my phone.. Ahem.. Cool..
Let’s go again with that pork shot!
A gnarly grizzly looking number.. That is just sublime!