Pork, Glorious Pork
A couple of things, fellow chowhounds. Where in Boston/NE can I get pork with skin on (not just belly or shoulder) that delivers a lovely brown, crispy crackling when roasted?
And, while we're on the topic, can anyone tell me why the British Isles tradition of pork roast with skin (crackling) didn't make it across the pond?
Truth to tell, with most pork so lean these days, I tend towards the shoulder, which roasts up lovely and crispy and fall apart tender if done right. Much more flavorful than the more expensive roast.
Thanks for your help!
i recently made an amazing pork shoulder with skin on. skin crackled great. the recipe was from this month's issue of gourmet. the pork was from savenor's. as we debated on here, i paid a dollar more per pound than i would have at a supermarket but the meat was so good it was totally worth it.
I assume you mean fresh ham, or leg of pork. It's *very* difficult to get in the Boston area except at Christmas. Beats me why. It's always available in markets where my parents live on Long Island. The lack of it in Boston is one of the more curious food oddities of this locale. I attribute it to the relatively low representation (compared to most northern American metropolitan areas) of Central European gentiles in this area.
It should be a standard item available in most markets. If more Bostonians knew what they were missing in the form of the fresh ham, they'd demand it. But the lack perpetuates the lack of demand.