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