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?

  • 1205 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52