Topic: What's for dinner, Josephine?

[Micky Tikka]

Nice bit of pork loin  brought home from my butchery course on Friday
it was skinned and bone by my dear self     ;D

it might need a few more minutes in the oven

[Onions]

Mmmm lean meat

[Naga]

Nice bit of pork loin  brought home from my butchery course on Friday
it was skinned and bone by my dear self     ;D

it might need a few more minutes in the oven

Mmmm! That'll moisten up nicely in the oven. Ye cannae whack juicy loins!

[Peripatetic Phil]

Skinned ?   S K I N N E D ??   Surely you're not telling us that you are going to waste all that beautiful crackling ....

[Geoffbrick]

 Late edition,you Southerners certainly know how to eat.Up here was gently fried salmon pieces,asparagus spears in butter with new Jersey Royals,chunky bread with garlic butter(wild garlic)'..enjoy rest of the weekend..Geoff

[Micky Tikka]

Phil I thought you were quicker than that
We was taught how to skin it
So to season underneath the skin then score the skin flat on the table
Then put the skin back on and and tied with a butcher's knot 
His tip for crackling was forget about vinegars or pouring boiling water on the skin
Just leave to dry in the fridge for a day score it rub with salt leave for a while then wipe of the moisture drawn from the salt
Then resalt again

[Peripatetic Phil]

Phil I thought you were quicker than that

Foul !  Anyhow, it /is/ very early in the morning (for me) ...

Just leave to dry in the fridge for a day score it rub with salt leave for a while then wipe of the moisture drawn from the salt.  Then resalt again

Agree with all that, but the pork-stabber that I recently bought (multi-tine, spring-loaded) also seems to make a considerable difference, and I cannot imagine successfully making Chinese crispy belly of pork without one.

** Phil.

[Micky Tikka]

Oh i must get one of those phil
point me in the right direction
cheers

[Peripatetic Phil]

It's called a "Meat Tenderizer" / "Flesichzartmacher" and was recommended by Dal Puri a few weeks ago.

Incidentally, what's the difference (if any) between a "butcher's knot" and a "cable-lacer's knot" ?

** Phil.

[Micky Tikka]

Sorry Phil
We was just taught a knot and by the time I get the chance to use it again I would have forgotten