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(
rob, Sun 1 Apr 2001, 1:00)
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that is a splendid ideaparticularly if you slice off the skin and fat and cook a slab of crackling as well
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Vipros. clever got me this far, then tricky got me in, Thu 18 Aug 2011, 16:55,
1 reply,
14 years ago)
Actually, that was the best part about using a roasting jointThe fat crisped up a treat over the flames, so you ended up with huge thick pork steaks with attached crackling.
(, Thu 18 Aug 2011, 17:00, Reply)
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