🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Roasted Pork Belly

Roasted_pork_belly

Are dried herbs best for the rub? How deep should the skin piercings be?

asked by gardenchickens over 2 years ago
2 answers 1345 views
Default-small
added over 2 years ago

First and foremost the recipe says the piercing can't be too deep. Especially with a piece of meat as fatty as pork belly. Ideally the herbs are fresh, but if dried are what you have then go for it. I would say to increase the amount of herbs if you are using dried though. Probably by half. Skewers for making the piercings? What's wrong with a fork? Less waste involved. Unless of course you've got metal skewers

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

For piercing meats to be roasted I use the point of a small (4") kitchen knife. I use that for "larding" roasts with garlic slivers too.