a porky kitchen experiment

So, whats under the foil?

I had roasted a leg of pork and as it sat resting all snug in its foiled bed, I had a brain wave.  Why not make a potato bake with a porky top? So that's just what I did.

I always roast my pork or any meats for that matter like this over a rack with water to collect the juices from the meat.  This is what I used to add to the 'bake' once I sliced up the spuddies and layered them up with salt & pepper, thyme, little dots of butter and then added the slices of pork and crackling on top, with some fresh sage leaves, with the stock half way up the dish.  I then let the oven work its magic for an hour and 20 minutes.  The first hour it was covered in foil then the foil taken off to brown the meat and crack that crackle a bit more.

Verdict? It was a revelation! Makes a damn fine change to 'normal' roast I can tell you! We teamed ours with some freshly podded broad beans sauted in pork fat, skimmed off the stock, wicked but so tasty!! Everything in moderation and all that jazz....

Do you have a re-creation experimental recipe that you love to make?  I'm so guilty of it, but thats just the thing that I love about cooking, throw in a bit of this and a touch of that and you can't go wrong if you use fresh good quality ingredients that work together.  

Ciao, Jan