I recently went to the Czech Republic to visit my relatives
and they cooked us a trad Czech food. One thing that was
ever so tatsty was the roast pork. The best way to have your
roast pork (belly is best) is cooked on a low heat for 4-5
hours. You will need to cover the pork in Carroway seeds.
Depending on the size of the pork. When cooking make sure
there is about 1/2 - 1 cm of water at the bottom of the pan.
You will need to top the water up as this stops the pork
from drying out. Remember to turn the pork constatntly. Once
done your pork will be nice and strinky and soft. Serve with
dumplings.
General fitness, health and nutrition · Public discussion
Czech Food
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- General fitness, health and nutrition
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- 6 April 2004
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- 6 April 2004
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- Videos 4 Sale
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"Videos 4 Sale" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
I recently went to the Czech Republic to visit my
relatives and they cooked us a trad Czech food. One thing
that was ever so tatsty was the roast pork. The best way
to have your roast pork (belly is best) is cooked on a low
heat for 4-5 hours. You will need to cover the pork in
Carroway seeds. Depending on the size of the pork. When
cooking make sure there is about 1/2 - 1 cm of water at
the bottom of the pan. You will need to top the water up
as this stops the pork from drying out. Remember to turn
the pork constatntly. Once done your pork will be nice and
strinky and soft. Serve with dumplings.Being Czech, I grew up eating brazed pork server over yeast
raised dumplings. It is hard to duplicate now since pork is
so lean and is often injected with water.
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