attie
Sous Chef
I'm about to cook a leg of pickled pork that we bought for Christmas, better late than never, and instead of boiling it which is what we normally do I thought we should bake it for a change in the webber.
Somewhere someone made mention that they had done this and, because of the salt content in the pork, the crackling turned out super crackly. I also thought about that honey-mustard rub but wondered if it would hinder the pork rind from being crisp.
Any help or better ideas would be most welcome
Many thanks
Somewhere someone made mention that they had done this and, because of the salt content in the pork, the crackling turned out super crackly. I also thought about that honey-mustard rub but wondered if it would hinder the pork rind from being crisp.
Any help or better ideas would be most welcome
Many thanks