@[email protected] to [email protected]English • 11 months agobig Danish pork roast ready for the pitlemmy.worldimagemessage-square19fedilinkarrow-up1130arrow-down121
arrow-up1109arrow-down1imagebig Danish pork roast ready for the pitlemmy.world@[email protected] to [email protected]English • 11 months agomessage-square19fedilink
minus-square@[email protected]OPlinkfedilinkEnglish8•edit-211 months agoWell in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt. We use it as is , with black gravy, potatoes pickled 🥒. Or in a sandwich
Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.
We use it as is , with black gravy, potatoes pickled 🥒.
Or in a sandwich
That’s called pururuca in Brazil