Special guests attending the event included Roy Lee Lindsey, chief executive officer of the NC Pork Council, and David Ray of Smithfield Foods, a title sponsor of the Smoke on the Water competition.
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.
Score the skin of the pork belly with a sharp knife, ensuring not to cut into the meat. Salt generously, and place on a wire rack uncovered in the fridge for 2 hours or preferably overnight. Rub off ...
I’ve committed time and effort to discover what makes the perfect roast potato, and now it’s time to let you in on the secrets. Let’s start by looking at some of the new tips and tricks that ...