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[email protected]English • 2 years ago

big Danish pork roast ready for the pit

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big Danish pork roast ready for the pit

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[email protected]English • 2 years ago

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@[email protected]OP
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2 years ago
Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.

We use it as is , with black gravy, potatoes pickled 🥒.

Or in a sandwich
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  3•2 years ago
  That’s called pururuca in Brazil

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