Rosie birkett's crispy roast pork with peach panzanella
Roast
Italian cuisine
Rosie writes: "Panzanella is a Tuscan bread salad usually made with juicy tomatoes. There’s a foolproof recipe for that in my cookbook A Lot On Her Plate, but this is a new version made with the ripest, sweetest peaches—a fine match for salty, fatty pork belly. I use pickled shallots in the salad for acidity and peppery wild arugula for an extra kick. The key to getting really crispy crackling is to have super-dry pork skin, so it’s good to prepare your pork the day before so that the skin can dry out in the fridge."
Share:
0
20
0
Comments