Gravox in a can does me, I know my mum used to make it years ago using all the fat and juices from the pan but gravox is just as good and easy IMHO.
Dave.
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Gravox in a can does me, I know my mum used to make it years ago using all the fat and juices from the pan but gravox is just as good and easy IMHO.
Dave.
Gravox with the pan juices works for me - I like my meat rare, so anything that dribbles out while I am resting & carving also goes in the gravy.
Doesn't look as good as yours; I almost got the crackling right. Tasted good too.
Thanks for the tips.:D
https://www.aulro.com/afvb/images/im...011/09/728.jpg
Sleepy. Did you cut the skin before you cooked it?
Dave.
Yeah I did, but it must have healed up:p
Will cut deeper next time:angel:
Cooking sweet and sour pork tonight with the left overs :)