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Originally Posted by Stitchawl
. It's all play and no work, shopping for some ingredients to cook up a pork loin of Kurobuta pork we were given. Some enterprising couple have started up a commercial pig farm raising these, and gave us a 'sample pack' of about 3 kilo of different cuts to taste and write about, hoping to spread the word through the Japanese expat community of the availability.
Stitchawl |
Fortunately, we're seeing more and more heritage breeds of pig being brought back into availability. And while the loin is nice for a roast, I'll happily take that shoulder, picnic and belly off your hands.
You want a real treat, go for a nice piece of the belly, with the skin still on. Score the skin but not deeply into the fat layer below it, rub all over with kosher salt and fresh thyme, and roast. Start at 230C for 20 minutes or so, then reduce the heat to 150C and continue roasting for a couple of hours more. Serve with freshly made apple sauce and mashed spuds.