I was worried soaking in the brine mixture would stop the crackling from being crispy but it was fine, and I didn't even have to rub salt into the skin. I hadn't cooked roast pork before as I hardly ever eat plain pork (bacon, ham pancetta though... bring it on!) due to the human flesh thing as I mentioned in an earlier post. This was really yummy and the pork was really tender and moist, great for lunch sandwiches.However, I won't be making it again any time soon as I am doing the liver cleansing diet to bolster my liver before Christmas/New Years. Thus no dairy, beef, pork, lamb (I dislike most lamb anyway) or booze, cheese (eek!) or chocolate. Notable exceptions will be this evening (free dinner/seminar at The Boathouse; will be amazing food as always) and our work Christmas party which is High Tea at The Hyatt; should be fun!
Will post soon with some of the foods I have been eating in the last few weeks and also a pictorial on The Great Torrone Debacle of 09.
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