[mike]

I had another epiphany moment, it involves pork, I only know that there have to be 3 types of pork cooked in 3 different methods .

The bit that came to me was pork cheek braised Burgundy style.

The 2nd & 3rd escape me.

crackling,loin,trotter,leg,......

I think there needs to be a contrast of textures & minimum garnish....its the pork I want to taste.

Any ideas my fellow chums.

thanks

[olliew]

score pork belly, put in a roasting pan, add 1/2 inch water, belly side down. Then put in oven. As water evaps, fat will render, then turn over and keep basting until tender.....

try that one, it will be real crispy outside tender inside....

[mike]

Yep....works for me and a nice contrast to a braised dish. Ill cook in cider & apple juice with sage & garlic. Perhaps make some sage powder to rub into the skin too.

thanks

2 down 1 to go.