The Australian Women’s Weekly Food Magazine - - Step Into Spring Low Carb -

Ask your butcher to score the rind. You could also use a clean card­board cut­ter (Stan­ley knife) to slice the rind. The rind of the pork will crackle bet­ter if you leave it un­cov­ered in the fridge for 3 hours or overnight. For su­per-crispy pork and crack­ling, a dark coated, heavy-based roast­ing pan gives a bet­ter re­sult. ---------The dress­ing can be made a day ahead.

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