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Pork

Roast Pork with Cracklings

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Roast Pork with Cracklings

Jambalaya | Jan 21, 2002 01:56 PM

A while ago I saw an episode of the Naked Chef where he did this dish. He started with what I believe he called a loin roast with the skin on. This dish sounded really good, but I have tried all around the area I live (Cleveland and east side of Cleveland) and can't find a butcher that sells this cut with the skin on. One told me its because there is such a thick layer of fat between the meat and the skin on this cut they don't sell it. What Jamie Oliver had on the show definitely did not have that thick a layer of fat. Can anyone suggest what I can get here in the states that would be a good substitute for this cut with the skin on?
Thanks

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