Morrisons British Boneless Rind On Pork Loin Joint
Product Information
Categories
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Meat & Fish
/Pork
/Joints
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Meat & Fish
/Butchers Counter
/Pork
- Brands: Morrisons
Reviews
Customer Reviews
26 April 2019
1 of 1 found this review helpful.
20 February 2019
3 of 3 found this review helpful.
Best Pork Ever
Long gone be are the days of dry old pork. I followed Jamie Oilvers recipe (vid on You Tube) where he uses Balasamic vinegar and it was the best I've ever had. He is cooking a piece of pork roughly twice the size tho but just make sure the pork reaches exactly 145 Fahrenheit and remove it to rest for 10 mins and it'll be perfect. This took roughly an hour once in the oven. Anyway highly recommend you watch his vid and try this out. The trickiest bit is cutting the skin off carefully trying to leave a couple of mm of fat on the pork so aim for the middle between the skin and pork. Also I don't think he mentions this, but try to get the skin as dry as possible. One way is to avoid salt on the skin too long before searing it in the pan, as the salt draws out moisture. And when you do, only sear the fat cap side. That way your crackling will be amazing. Anyway I've always thought roast pork was dry and boring, but try this out and you'll be in roast pork heaven.
03 November 2018
5 of 6 found this review helpful.
Pure fat
I have had these joints in the past and they have been amazing, ordered two today for a family meal, one was ok but packaging split one was 75% fat with a tiny eye of meat. Very unusual for Morrison’s meat!
09 September 2018
9 of 9 found this review helpful.
Delish tender pork
Simply lovely! Had this twice now and its blooming gorgeous. Made cracking with the belly fat and that went down a treat. I will be buying this regularly from now on. 160 degrees for 5 hours and the meat falls away. Crackling - add oil and plenty of salt, on 250 degrees for 30/40 mins
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Very nice and clean joint of pork.
Very tasty and lean. lovely meal with roast potatoes and veg.