Food
Food
Out of context: Reply #713
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- Nairn1
Oh, I forgot the most important detail!:
In Chef John's version we utilise fat for making stock. I used very fatty loin, which I trimmed off and shredded to make the stock/gravy.
Now, after you're done, the fat is sieved, gravy made and dinner generally cooked - you can crispy-fry all those small morsels of pork fat in the remnant oil and once cooked, drain, dry and then snack on the most filthily-delicious wee bits of scratching-like fat.
Deelish.
I think I took a good few months off my lifespan this evening.