Looks nice but I could never get along with pork apart from slow cooked belly, any other cut seems a bit dry to me.
I sometimes make a pork loin sandwich for myself and the wife - split the loin down the middle and hammer it flat(ish), that way it only needs flash frying on a griddle pan and doesn't dry out, serve on a nice soft baguette with caramelised onions, garlic and peppers laced with hoisin sauce. PS - Garlic, onions from your own garden, peppers from greenhouse aren't obligatory but are certainly tastier!
How do you recognise a veggie/vegan?. You don't have to, the feckers will ALWAYS tell you. The views expressed in my posts are not necessarily mine.
Awaits freaks claiming they need curry sauce. The views expressed in my posts are not necessarily mine.