Our butcher only has happy free range pork, so I'm pretty guilt free about eating pig now (I stopped entirely for about four years after spending a week in a piggery during my study).
I slow roasted it on a bed of thyme and garlic, adding vegetables about half way through.
It was my first attempt at crackling, and although I had my doubts, it was a huge success.
He was a happy man. I think.
1 comment:
I reckon he'd be a happy man with that pig!
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