![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-UdmMyETAQJTbKDbmT4jJn7EUMHrRXTk4Cq4nszwbDF74_6l-zBknlKSduzMpGqHqGVLGbDbxgX7TDStLtQcwilHVKIMwAdk485GWQLCxlnpG5kXQskWuBhn4QlaBvYVP3Zt3g/s400/cerdito.gif)
Today is a holiday, and we´re struggling with a 6 kg front leg of pork (paletilla) that´s been in the oven for three hours already. It´s a test run for a pre-Christmas dinner we´ll have on the 20th. I´m too selfish to want to eat this amazing stuffed bird four days before the day, and then again, after having waited all year, so I´ve convinced my mother to let me try this.
Let me tell you, it´s alarming to manouver around a cut of meat that looks so utterly huge, but I have high hopes for this one.
The inspiration for the big one comes from this article. In the meantime, a reminder of a less unwieldy piece of meat, slow roast pork shoulder.
1 comentario:
Cómo me chifla el cerditooooo!!!!
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