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Roast pork with rind
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1,5 kg pig neck with rind,
1 onion,
2 potatoes,
1 carrot,
1 clove of garlic,
1 stalk of celeriac,
2 tablespoons extra virgin olive oil,
salt,
½ litre of beer,
100 g of chestnut honey.
Introduction
Tender, tasty, nutritious: it is pork, now returned to the honors of the table after years of prejudices. Before cooking it should be "cured" by eliminating the white part, that is the excess fat, in order to make it lighter, but leaving that thin skin that surrounds the piece and that preserves its softness during cooking.
Preparing
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