On 3/30/2016 10:13 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Tuesday, March 29, 2016 at 11:50:55 PM UTC-10, Ophelia wrote:
>>> "graham" > wrote in message
>>> ...
>>> > On 29/03/2016 9:17 PM, JBurns wrote:
>>> >> On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young
>>> >> > wrote:
>>> >>
>>> >>> I've never seen it at the store ... never looked for it, either ...
>>> >>> but there it was at Costco, a big package of it. Looked good,
>>> >>> but I don't know what people do with it.
>>> >>>
>>> >>> Ideas?
>>> >>>
>>> >>> nancy
>>> >>
>>> >> I use this recipe
>>> >>
>>> >>
>>> http://allrecipes.com.au/recipe/1545...crackling.aspx
>>>
>>> >>
>>> >> I use double the apples under the pork, and they end up like baby
>>> >> food. I add them to the sauce. The sauce is delicious. If the
>>> >> crackling isn't crispy enough finish off under the broiler, just make
>>> >> sure you watch it or it will burn.
>>> >>
>>> >> JB
>>> >>
>>> > Rather than dry the skin with paper towels, if you can plan ahead,
>>> > leave
>>> > the pork uncovered in the fridge for a couple of days.
>>>
>>> Yes, that works really well.
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> Here's a technique you could try. I haven't tried it myself because
>> it's tough finding a suitable piece. You might be able to though.
>>
>> https://www.youtube.com/watch?v=Fr6xswgiIyA
>
> That looks really good! Thank)
>
>
>

That's my favorite roast pork. You tell the Chinese guy you want
half-pound roast pork and he gets his Chinese cleaver and whacks out the
pieces in seconds. It's pretty scary to watch but that pork makes it all
worthwhile. The Chinese guy across the street used to make it but his
business is closed down. I've been waiting for him to open for the last
5 years. I don't know if he'll ever open back up you better believe I'm
gonna order Chinese roast pork from him when he does!