@Trondk to FoodPornEnglish • 1 year agobig Danish pork roast ready for the pitimagemessage-square19arrow-up1131arrow-down121
arrow-up1110arrow-down1imagebig Danish pork roast ready for the pit@Trondk to FoodPornEnglish • 1 year agomessage-square19
minus-square@[email protected]linkfedilinkEnglish1•1 year agoIn Australia and the UK we like the skin as well when roasted. We call it crackling.
minus-square@isthingoneventhislinkEnglish1•1 year 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.