Trondk@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agobig Danish pork roast ready for the pitlemmy.worldimagemessage-square19fedilinkarrow-up1130arrow-down121
arrow-up1109arrow-down1imagebig Danish pork roast ready for the pitlemmy.worldTrondk@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square19fedilink
minus-squareJimmycrackcracklinkfedilinkEnglisharrow-up1·1 year agoIn Australia and the UK we like the skin as well when roasted. We call it crackling.
minus-squareisthingoneventhis@lemmy.worldlinkfedilinkEnglisharrow-up1·1 year agoIn the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.
In Australia and the UK we like the skin as well when roasted. We call it crackling.
In the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.