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11 hours ago, Anna N said:Well, @rotuts, I got to tell you it was not tasty. Not a bit. I could’ve been eating anything. I truly do not know where the problem lies. Perhaps the pork. Perhaps my taste buds. Perhaps it needs a sauce with a little fat in it to bring out the flavor. It was just flat. Very, very flat.
Please try dry-curing it for a day or two with pink salt. Gives it a gammon-ny touch and improves the "flat" flavour of non-heritage pork by a mile ...
11 hours ago, Anna N said:Well, @rotuts, I got to tell you it was not tasty. Not a bit. I could’ve been eating anything. I truly do not know where the problem lies. Perhaps the pork. Perhaps my taste buds. Perhaps it needs a sauce with a little fat in it to bring out the flavor. It was just flat. Very, very flat.
Please try dry-curing it for a day or two with pink salt. Gives it a gammon-my touch and improves the "flat" flavour of non-heritage pork by a mile ...
