Quote:
Originally Posted by kindlekitten
since he has me on ignore, will someone please ask how the pork gets done while wrapped in bacon?
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You are not on my ignore since a while. (since you stopped sporting that disgusting jerk as an avatar)
The bacon is reduced to a paste, by chopping/cutting it with a halfmoon, together with the garlic and the rosemary. I got about two Table spoon of the cream, and spread it inside the porc slices. Than I rolled them up. My mother put also parsley in the bacon cream.
In other cases I do wrap the meat in bacon slices, and it just get done, through the bacon.
One can use lard instead of bacon or pancetta, the effects are slightly different. Bacon does not melt that much and the bacon cream or paste remains inside the rolled up meat, giving it a funny structure, like a tender and savory filling. Lard will melt a bit more and so would do pancetta.