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Pork Roll - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Pork Roll

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  • Pork Roll

    We had a pork roll in the oven with spuds and pumpkin for Christmas lunch, other boiled veggies were done in the kitchen..
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Pork Roll

    That looks really nice - cracking looks particularly appealing!
    / Rossco

    Comment


    • #3
      Re: Pork Roll

      Your picture spurs me to choose an oven landing size which will allow for those larger menu items That, for me, means a traditionally shaped dome and a taller oven opening. I can shoot ferral hogs in my back yard.....

      Your menu looks great! Thanks for sharing!
      Lee B.
      DFW area, Texas, USA

      If you are thinking about building a brick oven, my advice is Here.
      Our One Meter Pompeii Oven album is here.
      An album showing our Thermal Breaks is Here.

      I try to learn from my mistakes, and from yours when you give me a heads up.

      Comment


      • #4
        Re: Pork Roll

        I really wanted a baby pig but the butchers would only sell me a 120kg "baby".

        The roll was done in the pan and covered with foil to cook it through, when it was done it was finished off as you see it, this crisped up the crackling and drained it of the fat.

        The pork was delish cold too and not at all chewy.
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

        Comment


        • #5
          Re: Pork Roll

          Originally posted by brickie in oz View Post
          I really wanted a baby pig but the butchers would only sell me a 120kg "baby".

          The roll was done in the pan and covered with foil to cook it through, when it was done it was finished off as you see it, this crisped up the crackling and drained it of the fat.

          The pork was delish cold too and not at all chewy.
          We ate pork a few weeks ago....My son made some kiesh....It was a great way to use leftover pork!
          Lee B.
          DFW area, Texas, USA

          If you are thinking about building a brick oven, my advice is Here.
          Our One Meter Pompeii Oven album is here.
          An album showing our Thermal Breaks is Here.

          I try to learn from my mistakes, and from yours when you give me a heads up.

          Comment


          • #6
            Re: Pork Roll

            Hi Brickie, great looking roast. What cut of pork did you us? Was the skin attached?

            Thanks
            Bill

            Oven Build:http://www.fornobravo.com/forum/f8/b...oven-5927.html

            Progress pictures:
            https://picasaweb.google.com/billbel...eat=directlink

            Cooking pictures:
            https://picasaweb.google.com/billbel...eat=directlink

            Comment


            • #7
              Re: Pork Roll

              I think the butcher said it was a leg roll, yes the skin was attached.
              The English language was invented by people who couldnt spell.

              My Build.

              Books.

              Comment

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