I have done the pork belly in milk ( as the Italians prefer to do) However, i found that once it went in to the milk, the crispy crackling went soft, so I removed from the milk when cooked and placed under the grill until crisp again. The flavour was lovely andthe meat beautifully tender.
shop-a-holic,
Feb 19, 4:42am
I long ago replaced the milk with chicken stock, before infusing it with Cumin, Coriander, Caraway and Fennel seeds, torn Bay Leaves, bashed Peppercorns and Juniper Berries.Same result. Better flavour.
kandi_gurl,
Feb 23, 2:36am
recipe from her book and the Tv programme I have lost it, Thanks
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