No skin on this one, I already made chicharrones with that.This all sounds good. I like it when I can get the skin crunchy when tied in a circle and sliced and in a bun like a burger, with a shark flavourful coating .
David
No skin on this one, I already made chicharrones with that.This all sounds good. I like it when I can get the skin crunchy when tied in a circle and sliced and in a bun like a burger, with a shark flavourful coating .
David
No skin on this one, I already made chicharrones with that.
It’s another rabbit hole, but I actually will buy pork skin on just for that. It’s so fun watching them puff like popcorn in the hot oil, we season them with a spice mix called Tajin, it’s salt, cayenne, and lime powder. Yeah it will make you pig out.I had to look that up, and oh wow, I could make a pig of myself with some of those.
David
It’s another rabbit hole, but I actually will buy pork skin on just for that. It’s so fun watching them puff like popcorn in the hot oil, we season them with a spice mix called Tajin, it’s salt, cayenne, and lime powder. Yeah it will make you pig out.
Funny how life gets in the way and the older I get it doesn’t slow down, it’s actually faster, I always thought it would slow down but it’s just not so.
Anyway, the thin belly is done with cure. I seasoned it with fresh ground fennel, coriander, black pepper, garlic and red Chile flake. Rolled it tied it and put it in a bag with about a half bottle of Merlot. See you again in a week.
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Thank you Justin. Cure, salt, fennel and wine combined with pork is just worth it. I will soak this a day or two in red wine, then likely drain and remove the bag and finish in the fridge another 5 days naked to air dry.Eric, I hear ya on the life thing… sometimes can be a crazy ride… you just buckle up and hope for the best!
I missed this the first go around, but looking forward to the finish as the seasonings and all sound phenomenal.