▲ 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
[–] Jimmycrackcrack@lemmy.ml 1 point 3 years ago (1 child) In Australia and the UK we like the skin as well when roasted. We call it crackling. permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago 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. permalink fedilink source parent
[–] isthingoneventhis@lemmy.world 1 point 3 years ago 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. permalink fedilink source parent
