ComputerGuy Posted November 24, 2016 Report Share Posted November 24, 2016 And that popularity is why you can't get a good roast pork at the butcher shop. Link to comment Share on other sites More sharing options...
ned small Posted November 24, 2016 Report Share Posted November 24, 2016 15 minutes ago, ComputerGuy said: And that popularity is why you can't get a good roast pork at the butcher shop. That's what I quite clearly said before about obtaining it with skin and fat on. Blade bone pork steaks seem to be beyond most butchers knowledge hereabouts as well, even after showing them a picture. Link to comment Share on other sites More sharing options...
rosfreed Posted December 3, 2016 Report Share Posted December 3, 2016 In Joco they sell big pieces of very crisp pork skin, I buy it and just pop it in the oven to go with my very lean pork meat. I buy my pork at Aurrora which horrifies my expat friends, the meat area "smells nasty"....but the pork and chicken they sell is delicious, tender, and CHEAP Link to comment Share on other sites More sharing options...
ComputerGuy Posted December 5, 2016 Report Share Posted December 5, 2016 Ros, what happens to the crisp pork skin? Doesn't it just burn? (What I refer to is the pork rind crisps that come in a package like a bag of chips; I often see the whole pigskin done that way, but is it different?) Link to comment Share on other sites More sharing options...
More Liana Posted December 5, 2016 Report Share Posted December 5, 2016 On 12/3/2016 at 4:03 PM, rosfreed said: In Joco they sell big pieces of very crisp pork skin, I buy it and just pop it in the oven to go with my very lean pork meat. I buy my pork at Aurrora which horrifies my expat friends, the meat area "smells nasty"....but the pork and chicken they sell is delicious, tender, and CHEAP Rosfreed, are you talking about chicharrón? Do you just 'pop it in the oven' to warm it up? Link to comment Share on other sites More sharing options...
Halfglass Posted December 15, 2016 Author Report Share Posted December 15, 2016 Hey, thanks for all the input. I tried the braised pork hock at Charlotte"s restaurant and it was spot on. Cooked just right and the sauce that was served with it was fantastic. Link to comment Share on other sites More sharing options...
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