Telling Porkies...

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I wasn't going to foist another dinner post on you after last night, but roast pork with proper crackling has fortunately occupied my time this afternoon/evening as Sunday supper is my sole responsibility. I had taken some pics of the work in progress and my plated-up results, but Apple's algorithms and systems seem to have got their collective underclothes in a twist and refuse point-blank to let me edit anything: so here is the aftermath of the carving, the pic of which needed no edit. Note - and please forgive me, anyone forbidden to eat pork, or those of a vegetarian disposition; I apologise, but I can't help myself, as I was raised on the stuff - the crisp, salted crackling and just beneath, the layer of silky, lardy fat. The meat was tender, but as is always with this particular cut of pork, a tad under-flavoured: I guess a locally-reared pig would provide something tastier. However, as I always say, the star of the show is the skin and its layer of soft fat just beneath: nothing like it...

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