Cooking a pork cottage roll
Anyone know if this should be soaked or bolied to remove excess salt before cooking with veggies? Thanks!
I have no idea, but I suspect you'll get more assistance if you repost this on the home cooking board :)
A cottage roll is, as you know, a cured raw whole pork shoulder. There are many factors at play in the choices to cook this item, and without knowing the brand and the brining used then it is hard to say to soak or not to soak. If the intention is to cook this item with vegetables, then a water soak of at least 24 hours with one change of water could be a good idea. Alternately, a slow poach for 1 hour before raosting with the veg could also be a goo didea to remove any excess salt.