i bought a big chunk of cured pork to cook with brussels sprouts and it seems that half of it is pure white fat. would you advise that someone eat it straight or just use it to cook?
asked byJonas_1 (835)
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on February 14, 2013
at 01:53 PM
BOTH! OH DEAR HEAVEN'S DO BOTH! Roast the hunk of pork nice and slowly in a low/medium heat for a few hours. Use the juices to sautee the sprouts and serve the grogeously tender and moist pork meat with it's crispy crackling... drool
I...I have to go, there's a pig calling my name somewhere.