Farside on Nostr: Welcome everyone to my cooking blog, Cooking on the Far Side, where I type 5,000 ...
Welcome everyone to my cooking blog, Cooking on the Far Side, where I type 5,000 words about my travels and philosophy on life before delivering some cut and paste recipe from some other recipe blogger.
Haha just kidding! I can't stand that horse shit.
Here is what I'm cooking tonight. It's called pork loin roast slathered with fat and covered with skin.
I start with some pork loin with bones still attached from a homesteader friend in my local food security network. The bones are attached because he is lazy and quite likely a communist.
But I'm jumping ahead. Step one actually starts with the gravy. It seems counterintuitive, but it's true. And good gravy starts with lots of onion and garlic, which I put at the base of the cast iron dutch oven.
Next I mix of herbs and spices (salt, pepper, sage, and marjoram) and combine it with lard I rendered from the fat of this same pig. then I ice the meat with this fabulous meat icing.
Next, I take the skin of that pig (which was removed from the fat when I made the lard) and make criss cross patterns on it with a sharp knife so that it will turn to crackling in the oven.
I then lay them in trips on top of the pig icing like so:
Finally, I rub some salt onto the pig skin which will help make the crackling crunchy, and then place the lot into the Dutch oven and cook at 340F for about as long as a movie (1 hour 20 mins).
1 slow beer before serving (20 mins) take off the lid and increase the temperature to 400F so that the skin turn to crackling like magic.
And there you go! Make one of these for each person and you're set!
Haha just kidding! I can't stand that horse shit.
Here is what I'm cooking tonight. It's called pork loin roast slathered with fat and covered with skin.
I start with some pork loin with bones still attached from a homesteader friend in my local food security network. The bones are attached because he is lazy and quite likely a communist.
But I'm jumping ahead. Step one actually starts with the gravy. It seems counterintuitive, but it's true. And good gravy starts with lots of onion and garlic, which I put at the base of the cast iron dutch oven.
Next I mix of herbs and spices (salt, pepper, sage, and marjoram) and combine it with lard I rendered from the fat of this same pig. then I ice the meat with this fabulous meat icing.
Next, I take the skin of that pig (which was removed from the fat when I made the lard) and make criss cross patterns on it with a sharp knife so that it will turn to crackling in the oven.
I then lay them in trips on top of the pig icing like so:
Finally, I rub some salt onto the pig skin which will help make the crackling crunchy, and then place the lot into the Dutch oven and cook at 340F for about as long as a movie (1 hour 20 mins).
1 slow beer before serving (20 mins) take off the lid and increase the temperature to 400F so that the skin turn to crackling like magic.
And there you go! Make one of these for each person and you're set!