Italian Roast Pork


Today’s dinner was Italian Roast Pork, I followed this recipe (in Japanese only).   Unlike usual roast in England, in this method, you put some boiling water in the roasting tin with the pork (I put about 1cm or so) and it makes the pork come out so tender and moist, it’s worth giving up the crackling for this.  Although we do love crackling, when do have it we eat only a few bites of it.  Today we roasted a little less than 600g of pork shoulder, 50 minutes at 180C.   We had it with roast potatoes, roast carrots, boiled stem broccoli, apple sauce, Yorkshire Pudding and of course gravy.  Everything was good!






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