Pork joint

Got a boneless pork joint in the freezer. Not much crackling on it so not sure if roastings the best idea. Any others?

twigwood
  • 1887 views
  • 1 Comment

1 Comment

pierino
pierino July 31, 2011
Depending on the size of the joint you could also consider a vinaigrette themed braise. Some months ago in NYC I had a superb braised pork shank---rather massive---and the key ingredient was a cilantro based vinaigrette. I've been tempted to replicate it ever since.
 
Recommended by Food52

Popular on Food52