Quote:
Originally Posted by Stitchawl
I was expecting white wine!
Stitchawl
|
Funny. Now that you mention it I am observing that I do not use wine with pork.
I have the impression that next time your expectation will nudge me to use white wine. Or not ...
When I roast it in the oven I do it at very low temperature (140 °C) for a long time (at least 4 hours) and if needed i just brush it with olive oil. So I can cut thick slices and one can eat it with just the fork. Toward the end I put what vegetables one likes: peppers, onions, zucchine, maybe eggplants although those are not my favorite. Plenty of garlic. Almost no salt. some herbs.
Ah I forgot. no ovens where you live.