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NurseHolliday
CYOA
Loin and belly boned. What to do with these? I've just baked a ham so my thinking is taking the 'slop' from the ham (molasses / mustard / other spices etc), rubbing them in it, triple wrapping in foil and leaving for as long as poss on a low temp. Free 'ribs'? Or is there something better I should be doing. I have no interest in pork stock.
Oh - another thing. I have all the skin from the loin with a fine layer of fat on it. Thinking of doing scratchings. Any other suggestions? Or tips for those?