boingy wrote:Me too. I do have a nice hunk of belly pork in the freezer but it's probably a bit late to get it out, defrost it and then slow roast it for 6 or 7 hours, giving it a good blast of heat at the end to crisp up the crackling... ;p
With two hours of your pig roast remaining, don't forget to stick some basic cubed potatoes with oil, lemon juice, garlic, salt and pepper and....rosemary sprigs in the broiler. Starting to think you guys are right...plain ol' bitter will taste great with this feast... mmmm.
