tag:blogger.com,1999:blog-3840827850297141825.post8208828326049288654..comments2024-03-26T17:53:49.471+00:00Comments on Mark's Veg Plot: REAL roast porkMark Willishttp://www.blogger.com/profile/04558305122821209520noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3840827850297141825.post-59696591410070744082016-03-02T03:05:30.578+00:002016-03-02T03:05:30.578+00:00I usually roast boneless pork at 350 after gently ...I usually roast boneless pork at 350 after gently rubbing salt pepper and thin coating of oil (usually olive or veg) to get crispy. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-38068370807101247952013-03-02T22:11:47.965+00:002013-03-02T22:11:47.965+00:00Those potatoes look so tasty. I will try that, tha...Those potatoes look so tasty. I will try that, thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-72345794176309478042013-02-27T07:50:40.186+00:002013-02-27T07:50:40.186+00:00I drop a comment each time I like a article on a w...I drop a comment each time I like a article on a website or if I have something to valuable to contribute to <br />the conversation. Usually it is caused by the passion communicated in the article I read.<br />And after this post "REAL roast pork". I was moved enough to drop a thought ;) <br />I do have some questions for you if you tend not to mind.<br />Could it be just me or do some of the remarks appear like <br />left by brain dead individuals? :-P And, if you are posting <br />at other online sites, I would like to keep up with everything new you have to post.<br />Would you list all of all your public pages like your Facebook page, twitter feed, or linkedin <br />profile?<br /><br />Have a look at my weblog - <a href="http://tagza.com/search/http://time2run.be/index.php/member/49493//" rel="nofollow">Group Share</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-20689668597301840232013-02-25T19:56:35.817+00:002013-02-25T19:56:35.817+00:00I am a big believer that you get what you pay for ...I am a big believer that you get what you pay for when it comes to meat, and that pork joint looks cracking! Best joint to have for a Sunday roast in my opinion. Love the potato and parsnip cakes also might have to give them a bash my children would love them.Stacyhttps://www.blogger.com/profile/03249594797953083237noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-63819705863176467642013-02-25T19:45:57.152+00:002013-02-25T19:45:57.152+00:00Miummy, for the potatoes I cook the same except I ...Miummy, for the potatoes I cook the same except I do it directly in the potato skins and add bits and pieces of cooked bacon - apparently potato skins are very nutricious.reginehttps://www.blogger.com/profile/12754601678106441829noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-73838814040288684002013-02-25T17:26:37.912+00:002013-02-25T17:26:37.912+00:00Andrea, you are so right. The free-range outdoor-r...Andrea, you are so right. The free-range outdoor-reared pork is a LOT better than the mass-produced stuff, which always seems full of water and no fat, so it goes dry when you cook it. Jane cooked the venison "A la Boulangere" - long and slow, on top of a bed of potatoes and onions. The gravy it made was divine!Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-37233208132989500832013-02-25T17:23:49.616+00:002013-02-25T17:23:49.616+00:00Yes, Elaine, it was an oversight. We do normally h...Yes, Elaine, it was an oversight. We do normally have apple sauce, but regrettably not this time! :(Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-24936841067154076212013-02-25T17:22:44.687+00:002013-02-25T17:22:44.687+00:00Jo, I've tried the salt technique - no differe...Jo, I've tried the salt technique - no different. I also made sure to get the skin really dry, which I have heard is supposed to be important. Just a materr of luck, in my opinion. In the past we have sometimes cooked a piece of skin separately, in order to provide crackling. This way you can blast it on max heat for as long at is takes!Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-73337097589846949832013-02-25T16:36:51.165+00:002013-02-25T16:36:51.165+00:00Yum Mark - I love roast pork with crackling - no a...Yum Mark - I love roast pork with crackling - no apple sauce I notice - you must have apple sauce it's tradition. The best pork joint I have ever had was from my own Tamworths - the crackling crackled beautifully and the meat was the tastiest I have ever tasted - just thinking about it is making me drool. Like the mash cake idea too.elaine https://www.blogger.com/profile/17075935631756457901noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-92174895627787680272013-02-25T14:06:52.729+00:002013-02-25T14:06:52.729+00:00I love crackling but it's the same for me, ver...I love crackling but it's the same for me, very hit and miss. I've heard that rubbing salt in to it before cooking makes it crackle, but I've never done that. I love the look of your mashcakes, they look very tasty.Johttps://www.blogger.com/profile/17436932004631816039noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-49785447475353014512013-02-25T13:13:54.410+00:002013-02-25T13:13:54.410+00:00The crackling looks great and the joint looks very...The crackling looks great and the joint looks very much like the ones we have from our Berkshire piggies. The last joint I cooked, I tried a quick roast at high temperature for crackling, then turn temperature down really low (150C) put a layer of root veggies below pork and a little stock, cover whole thing with foil and back in oven for a couple of hours. It was very tender, almost like pulled pork. I'm a big fan of venison at the moment too, I think good outddor reared and wild meat plus lots of veggies is the way to go!Andrea Mynardhttp://www.shabbychick.me.uknoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-83403646533019091832013-02-25T10:53:26.083+00:002013-02-25T10:53:26.083+00:00Liz, I think the "meat and 2/3/4/ veg" m...Liz, I think the "meat and 2/3/4/ veg" meal made from raw ingredients is comparitively rare here too. So many people seem to survive on snack foods - burgers, wraps, kebabs, pot noodle etc, or on frozen Ready Meals. Fortunately there is a small minority of enthusiasts who keep the old values alive! Thank Goodness for Farmers' Markets.Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-79675116790795046332013-02-25T09:49:52.239+00:002013-02-25T09:49:52.239+00:00Sorry I'm afraid I'm not into crackling!Sorry I'm afraid I'm not into crackling!Sue Garretthttps://www.blogger.com/profile/08164518448098182276noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-32021201443837507642013-02-25T09:09:21.210+00:002013-02-25T09:09:21.210+00:00I grew up on meat and three veg (one seems to have...I grew up on meat and three veg (one seems to have been added somewhere en route), but I don't imagine that many Aussies do these days. Interesting how culinary traditions change.Lizhttp://www.suburbantomato.comnoreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-86536523100955632092013-02-24T23:00:51.277+00:002013-02-24T23:00:51.277+00:00A very appetizing plate of food and those potato c...A very appetizing plate of food and those potato cakes sound so yummy, crisp on the outside and soft in the middle...making me so hungry!Egretta Wells bloghttps://www.blogger.com/profile/15410663977991054877noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-70167379009825705002013-02-24T18:34:54.331+00:002013-02-24T18:34:54.331+00:00Now that looks even better with the veg! (Green ma...Now that looks even better with the veg! (Green man)Chocohttps://www.blogger.com/profile/05139503110129452650noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-64170769182412869722013-02-24T18:19:38.625+00:002013-02-24T18:19:38.625+00:00They were new to me too! Made them up "on the...They were new to me too! Made them up "on the fly". I'll probably do them again though - but perhaps not in the muffin-tin. They were quite difficukt to get out. They would probably work just as well on a (flat) greased baking-tray.Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-3840827850297141825.post-26410428890896423092013-02-24T17:56:43.637+00:002013-02-24T17:56:43.637+00:00Your mashcakes look delicious, I'd like to try...Your mashcakes look delicious, I'd like to try your recipe and make a few. I love potatoes, and such mashcakes are new to me :) Dewberry / Amanitahttps://www.blogger.com/profile/15414491661460075503noreply@blogger.com