Tuesday, 9 February 2010

Post 166: Roast Pork Failure

A long long time ago, I used to share a house with a bloke called Al.. Al's brother was a butcher, and passing through he gifted Al several mammoth size Pork joints. Al though wasn't much of a cook and some time later wished to clear out these pork joints from the freezer for pizzas or some such ready meal nonsense.

Even then, though I didn't do much cooking, I was very keen on not chucking away good lumps of meat. I was out for the day, but waste-not-want-not and all that. So, I rescued one of the joints and plonked it in the oven on a very low light. By the time I'd completed my Granny visiting duties, I returned home and nudged the oven up at bit - and then started on some veggies. Eventually just for the last 20-30 minutes or so turning the oven up to 11 to get the crackling cracking.

This method has never failed me. It's always come out beautifully soft and moist. It's my very favourite (I do roast chicken more often; but that's because it's quicker). My mother is most jealous of my Pork abilities. That is until sunday. I didn't get the Pork in the oven until a bit later than I'd have liked - just the 4 1/2 hours.

Here it is, coming out of the oven. Looks nice. As do the spuds, parsnip and carrots. The crackling was good.   But you've all guessed: it was like shoe leather. So disappointing.

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