By starting with a sear and finishing with a long braise, the pork bastes in its own juices, resulting in a rich and savory dish. Here’s how to do it: * A Dutch oven is essential for this recipe.
For instance, allow an oval shape to preheat a little longer on the stove top to compensate for not matching the circular burner, and roast ... pieces of pork off the pots. Dutch oven FAQs The ...
Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.