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Old 12-24-2010, 10:48 PM
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Default Pork Roll

We had a pork roll in the oven with spuds and pumpkin for Christmas lunch, other boiled veggies were done in the kitchen..
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Old 12-25-2010, 06:53 AM
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Default Re: Pork Roll

That looks really nice - cracking looks particularly appealing!
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Old 12-25-2010, 10:31 AM
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Your picture spurs me to choose an oven landing size which will allow for those larger menu items That, for me, means a traditionally shaped dome and a taller oven opening. I can shoot ferral hogs in my back yard.....

Your menu looks great! Thanks for sharing!
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Old 12-25-2010, 12:41 PM
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Default Re: Pork Roll

I really wanted a baby pig but the butchers would only sell me a 120kg "baby".

The roll was done in the pan and covered with foil to cook it through, when it was done it was finished off as you see it, this crisped up the crackling and drained it of the fat.

The pork was delish cold too and not at all chewy.
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Old 12-25-2010, 08:25 PM
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Quote:
Originally Posted by brickie in oz View Post
I really wanted a baby pig but the butchers would only sell me a 120kg "baby".

The roll was done in the pan and covered with foil to cook it through, when it was done it was finished off as you see it, this crisped up the crackling and drained it of the fat.

The pork was delish cold too and not at all chewy.
We ate pork a few weeks ago....My son made some kiesh....It was a great way to use leftover pork!
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Old 12-31-2010, 11:30 AM
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Default Re: Pork Roll

Hi Brickie, great looking roast. What cut of pork did you us? Was the skin attached?

Thanks
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Old 12-31-2010, 01:22 PM
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Default Re: Pork Roll

I think the butcher said it was a leg roll, yes the skin was attached.
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