NeonSnake on Nostr: What we're going to do today is another roast - today, pork. I was going to do lamb, ...

What we're going to do today is another roast - today, pork.

I was going to do lamb, but my local shop had pork on offer. One of the benefits of having many years of cooking - and I hope to pass this on - is that I can make that choice, and it's okay.

Similarly to the beef and the chicken that I started with for the last couple of weeks, there's a dozen different ways to cook this, from all sorts of different cuisines, but I've done the most neutral, so as to allow for leftovers that can cover a broad sweep.

In this case, I've scored the skin, and rubbed in nothing more than salt, pepper, and some ground fennel seeds.

Fennel might seem a little out there if you're not used to it, but it brings out the, uh, porkiness. Trust me. We can still make this into all sorts of leftovers once we're done.