Thursday, 16 May 2013

Here is the pork, after five hours in the oven,

I let it rest, took the skin off, turned the oven up,

  and finished the crackling at 220 degrees for about 20 minutes.

The bottom of the joint crisped up nicely, that will make a nice sweet and sour, I think I have some sauce in the freezer, next time I'm home after work I will look for it.

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