▲ 109 ▼ big Danish pork roast ready for the pit (lemmy.world) submitted 3 years ago by Trondk@lemmy.world to c/foodporn@lemmy.world 19 comments fedilink hide all child comments
[–] Trondk@lemmy.world [S] 8 points 3 years ago* (1 child) Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt. We use it as is , with black gravy, potatoes pickled 🥒. Or in a sandwich permalink fedilink source parent hideshow 2 child comments replies: [–] Roberto@toast.ooo 3 points 3 years ago That's called pururuca in Brazil permalink fedilink source parent
[–] Roberto@toast.ooo 3 points 3 years ago That's called pururuca in Brazil permalink fedilink source parent
