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Old 10-30-2009, 04:21 PM   #1
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Join Date: Aug 2004
Location: USA,Michigan
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Not a Recipe, but a Technique

I was asked to bring a soup for a United Way fundraiser. I chose to bring bean soup. I found pork necks on sale at our local grocers for 79 cents per pound. I bought 5 pounds. I threw the necs into a shallow baking pan and into a 425' oven after salting with kosher salt. I let them bake for 1 hour. The idea was to give the meat great flavor for the soup.

Now for the reason I am posting this. I removed the pork from the oven and found that the meat had developed a wonderful bark. I tasted a bit and fell in love all over again with roasted pork. I ahve been cooking pork in the slow-cooker to make it super tender for my wife, and forgot how wonderful it tastes when roasted at high temperature. you can bet that my next pork orast will have a thin layer of fat on top, and that it will be roasted at 425' for at least an hour, depending on the size of the roast. I will liberally salt it with kosher salt. When the internal remp reads 145, I'll pull it out and enjoy the best pork going.

Oh, and by the way, did that soup ever come out great.

Seeeeeeya; Goodweed of the North


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Old 10-30-2009, 04:49 PM   #2
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yum! LOVE pork fat!


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Old 10-31-2009, 12:19 PM   #3
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Location: Chicago Area
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I can't find a part of the pig that I don't like!
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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