I am trying your recipe right now having picked up a huge piece of pork yesterday at Leclerc. This is 1/3rd of what was bought after 6.5 hrs of cooking:
It has taken a while to find the right bit of pork.
1 Like
Ah yes… the Pork Fair…
We’re finishing off last year’s goodies… just a couple of tenderloins left in the freezer now…
1 Like
Mmmmm I did a boneless shoulder in the slow cooker a couple of days ago, cooked all day with apples, onion, garlic, stock then a rub of pepper / salt / maple syrup / soy sauce and terriaki and cooked it all day. When it was done I took the liquid out and zapped it with my stick blender to make the most amazing gravy … mmmmmmmmmmmmmmm … I think I’ll have the leftovers for dinner 
On the bacon subject, last week or so Lidl had their ‘American’ week and they had honey smoked streaky bacon (made in the UK!!) so I got a few packets of that. Sadly the teenager has stolen most of it!!!
It looks amazing! How did you cut it??? I was worried my whole one wouldn’t fit and just worked something out (involving a 2nd pan underneath and a foil funnel to get the fat back in the pan 
)as I thought cutting may be too difficult!
1 Like
When looking at it it was pretty clear where to cut it - thankfully no bones needing cutting just joint to split.
About to start final stage of 20 mins at 260 degrees C.
Mmmmmmm that will get that crackling going nicely! I was quite amazed at how it really changed it’s make up / texture in that last bit, getting the ‘bubbly’ look and crispiness to it. I was a bit worried just before as it seemed a bit leathery.
Oh and other news. I try to follow a low carb diet and pork scratchings are apparently a wonderful alternative to chips etc as snacks / aperos. I’ve never seen them here but realised after watching (I think) Rick Stein that you can buy just the couenne here. I looked at our local Super U and sure enough a roll of it for around €3. I’m going to look at recipes and work out what I need to do / how long they keep etc and give them a go.
It was very good.
Next time need to add some flavouring to the meat.
Now time to sit in front of the fire and kip!
1 Like
I bought a whole leg. Removed all the bones and cut it into 6 pieces. Will use them for roasting later
1 Like
Now that is a great idea, then you still have the crackling but without having to deal with such a huge piece of meat! I have ripped out the intermarche page as I spotted it is back on sale this week! Not feeling great today so will have to wait for another day to go.
Rouelle de pork is not ham. It is a cut through the leg of pork. I’ve never bought it as I prefer to buy the leg whole and cut the leg into joints .
Would make a joint for cooking sous vide, it would be tender.
I was taught at catering college that pork shoulder is a second class roast. Has quite a lot of fat