@[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]linkfedilinkEnglish1•11 months agoIn Australia and the UK we like the skin as well when roasted. We call it crackling.
minus-square@[email protected]linkfedilinkEnglish1•11 months agoIn the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.
In Australia and the UK we like the skin as well when roasted. We call it crackling.
In the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.