I found this video from watching mark Wiens for ramen food and had to try this. Here's the video that got me drooling.
https://youtu.be/rt1UaOBvYN8?t=401
Ya'll remember that beautiful pig knuckle footage? I hope so....
I went to the slaughter house a day too late. Pig day is on Thursdays and they already processed everything so I ordered some pig knuckles for next week. I bought a roast instead and had them cut it into 5" pieces. It has the skin on one side so I deboned and removed some meat so I could wrap it. I think I should've made crackling. Here's the end result of my fancy sewing job.
That chop stick played a big roll in sewing it up, I used it to push the twine through the skin.
Who remembers Ronco's Showtime Rotisserie? I've had this thing for at least 15 years and thought it would work great. I used it for the best chickens wings and don't know why I sent it to the storage shed. After a good cleaning and testing it's cooking good.
After 1.5 hours basting in it own fat it's already crispy and making the house smell awesome.
Final update===It's AWESOME. I sliced it up and took pics but before eating it I sliced it thin and scraped off all the heavy fat between the skin and meat. It's a crunchy crackling with great flavor and the meat is tender and juicy.
I have the other half of that roast marinating stuffed with garlic for tomorrow.
Look at all that gelatinous juicy pork sitting on a crispy crust begging to be eaten.
This isn't something I would eat everyday but it's one of Gods greatest gifts. think of it as pork candy.
https://youtu.be/rt1UaOBvYN8?t=401
Ya'll remember that beautiful pig knuckle footage? I hope so....
I went to the slaughter house a day too late. Pig day is on Thursdays and they already processed everything so I ordered some pig knuckles for next week. I bought a roast instead and had them cut it into 5" pieces. It has the skin on one side so I deboned and removed some meat so I could wrap it. I think I should've made crackling. Here's the end result of my fancy sewing job.
That chop stick played a big roll in sewing it up, I used it to push the twine through the skin.
Who remembers Ronco's Showtime Rotisserie? I've had this thing for at least 15 years and thought it would work great. I used it for the best chickens wings and don't know why I sent it to the storage shed. After a good cleaning and testing it's cooking good.
After 1.5 hours basting in it own fat it's already crispy and making the house smell awesome.
Final update===It's AWESOME. I sliced it up and took pics but before eating it I sliced it thin and scraped off all the heavy fat between the skin and meat. It's a crunchy crackling with great flavor and the meat is tender and juicy.
I have the other half of that roast marinating stuffed with garlic for tomorrow.
Look at all that gelatinous juicy pork sitting on a crispy crust begging to be eaten.
This isn't something I would eat everyday but it's one of Gods greatest gifts. think of it as pork candy.
