lisaandmax
New member
- Dec 24, 2008
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I have a lovely pork shoulder from my butcher that I am going to braise slowly in cider for lunch today - but, I am not sure whether to score and leave the fat on (which I can't imagine being tasty as I dont think it will turn to cracking?????) or to take it off - the few recipes I have found say to leave it on, however when I normally cook pork (chops) I cut my rind off and throw it in a hot oven to make crackling and serve it along side.
If I take the fat off will I risk the joint drying out (although will be tightly covered and have cider??)
If I leave it on will it crisp up at all or become like leather???
I'm planning on braising the meat on about 170 for 2.2 - 3 hours, would I be able to make crackling in an oven that is not overly hot or would the time compensate for that?
And finally, I'm going to boil the cider down after the meat is cooked to
make a reduction to serve with the meat alongside glazed carrots and asparagus - do you think buttery mash or roasties?
Thank you soooooooooooooo much!
If I take the fat off will I risk the joint drying out (although will be tightly covered and have cider??)
If I leave it on will it crisp up at all or become like leather???
I'm planning on braising the meat on about 170 for 2.2 - 3 hours, would I be able to make crackling in an oven that is not overly hot or would the time compensate for that?
And finally, I'm going to boil the cider down after the meat is cooked to
make a reduction to serve with the meat alongside glazed carrots and asparagus - do you think buttery mash or roasties?
Thank you soooooooooooooo much!