when cooking the fatty side or the non fatty side
2006-08-02 12:22:15 · 6 answers · asked by c@c 1 in Food & Drink ➔ Cooking & Recipes
Non - fatty side down to start, then turn once browned, then turn back again so the fat side starts out on top & ends on top to keep meat moist. You can also mist with apple juice or your favorite schnapps for extra juice. ( I use peach schnapps & it will melt in your mouth!)
2006-08-02 12:29:53 · answer #1 · answered by sandypaws 6 · 1⤊ 0⤋
For the best flavor, take the pan you're going to use, and put it on the stovetop on high, with a little bit of olive oil. When the oil starts to smoke a little, brown the roast on each side (even the ends) then place it fat side up.
The browning adds alot of great flavor. And placing the fat side up, allows the fat to melt and baste the roast as it cooks. (Pork is a very lean meat these days. All the fat has been bred out of pigs, so any extra lubrication you can get is a good thing)
2006-08-02 12:56:43 · answer #2 · answered by cmriley1 4 · 0⤊ 0⤋
Fat side up so you get nice crackling! Enjoy... my friends tried to scare me off pork by saying that yr body doesn't process it very well so it stays in your system for a week or something crazy like that.... but that hasn't put me off, and could be a whole load of s#$t!
2006-08-02 19:50:09 · answer #3 · answered by RaeJay 2 · 0⤊ 0⤋
The fat side up so as to keep help keep moisture in and also the fat "trickles" through the meat
2006-08-02 12:25:41 · answer #4 · answered by Deana G 5 · 0⤊ 0⤋
Broil until pork is brown on one side. Turn and broil second side until done
2006-08-02 12:27:39 · answer #5 · answered by Shawn H 1 · 0⤊ 0⤋
Fat side on top.
2006-08-02 12:38:34 · answer #6 · answered by Anonymous · 0⤊ 0⤋