Are dried herbs best for the rub? How deep should the skin piercings be?
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
pierino is a trusted source on General Cooking and Tough Love.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Little hands can help with Thanksgiving dinner
Kids in the kitchen.
To the rescue!
Ring in the season.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.